Ingredients
- FOR THE SAUCE, COOK:
- 1 lb. bulk Italian sausage 1/4 cup olive oil 1 1/2 cups diced onions 1/4 cup chopped fresh garlic 2 tsp. dried Italian seasoning 1 tsp. red pepper flakes
- STIR IN:
- 2 cans whole tomatoes in purée, such as Cento (28 oz. each), crushed 8 oz. mascarpone cheese Salt and black pepper to taste
- FOR THE PASTA, COOK:
- 1 lb. ziti pasta
- COMBINE:
- 1 lb. provolone, cut into 1/2-inch cubes
- 1 cup grated Parmesan
Preparation
Step 1
Preheat oven to 400°. Coat a 4-quart casserole dish with nonstick spray.
For the sauce, cook sausage in oil in a saucepan over medium heat, crushing with a potato masher until fine and cooked through, 5–7 minutes; transfer to a bowl.
Sweat onions, garlic, Italian seasoning, and pepper flakes in drippings over medium heat, covered, stirring occasionally, until onions soften, 10 minutes.
Stir in tomatoes and sausage, bring sauce to a simmer, and cook 15 minutes; cool 15 minutes. Stir in mascarpone, then season sauce with salt and black pepper.
For the pasta, cook ziti in a pot of boiling salted water 8 minutes; drain.
Combine sauce, ziti, and provolone; transfer to prepared dish, then sprinkle with Parmesan.
Bake ziti until hot throughout and bubbling around the edges, about 30 minutes. Let ziti rest 20 minutes before serving.
To make the ziti ahead, cool the components before assembling, then cover and chill overnight. Bake the ziti, covered, 30 minutes, and uncovered, 30 minutes.