Ingredients:

  • 1 lb Penne Rigate or Ziti
  • 2 Tbsp Extra Virgin Olive Oil
  • 12 oz Italian Sausage (mild or hot, casings removed)
  • 1 medium Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 tsp Dried Oregano
  • 1/4 tsp Crushed Red Pepper Flakes (optional)
  • 28 oz Canned Crushed Tomatoes
  • 1/2 tsp Sugar (optional)
  • Kosher Salt & Black Pepper (To taste)
  • 1/2 cup Whole Milk Ricotta Cheese
  • 3 cups Low-Moisture Mozzarella (shredded, divided)
  • 1/4 cup Parmesan Cheese (grated, divided)
  • 4 oz Sliced Pepperoni
  • 1 cup Sliced Button Mushrooms
  • 1/2 medium Bell Pepper (diced)
  • 2 Tbsp Fresh Basil or Parsley (chopped, for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until very al dente—about 2 minutes less than the package instructions. Drain immediately and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and break it up. Cook until browned thoroughly. Drain off excess grease, reserving about 1 tablespoon.
  4. Reduce the heat to medium. Add the diced onion, cooking until softened (about 5 minutes). Add the minced garlic, oregano, and red pepper flakes (if using); cook for 1 minute until fragrant.
  5. Stir in the crushed tomatoes, sugar (if using), 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring to a gentle simmer, then reduce heat and cook, uncovered, for 10 minutes to allow the flavors to marry.
  6. In a large mixing bowl, combine the cooked pasta, the entire tomato sauce mixture, the Ricotta cheese, 1/4 cup of the grated Parmesan, and 2 cups of the shredded Mozzarella. Stir gently until everything is evenly coated.
  7. Pour the pasta mixture into the prepared 9x13 inch baking dish, spreading it out evenly.
  8. Sprinkle the remaining 1 cup of Mozzarella and the remaining Parmesan over the top. Artfully arrange the sliced pepperoni, mushrooms, and bell peppers over the cheese layer.
  9. Cover the dish loosely with foil and bake for 20 minutes.
  10. Remove the foil and continue baking for 10-15 minutes, until the cheese is melted, bubbly, and the pepperoni edges are crispy.
  11. Allow the bake to rest uncovered for 10 minutes before slicing. Garnish with fresh basil or parsley.