This is the easy version of this recipe. The original homemade requires about 8 hours cook time and sauce is made from scratch. This is very delicious and my instructions allows some variance based on your taste on sauces.
  • 1 pkg of Johnsonville?s ground Italian sausage
  • 2 Jars of Classico (1 of each Trad Sweet Basil & Tomato Basil)
  • 4 Cups of Ziti or Penne Pasta (I made a full box but had left over pasta)
  • 2 Eggs
  • 2 Cups of Mozzarella cheese (Evenly divided)
  • 1 Carton of Ricotta Cheese (15 oz)
  • 1/2 Cup of Parmesan cheese
  • Basil
  • Oregano
  • Agave Syrup (or sugar)
  1. Cook Pasta according to box instructions (Recommend Al dente style to prevent mushiness) Rinse and set aside.
  2. In a large skillet Cook up Italian sausage and drain. Stir in both jars of Classico sauce. Add a pinch of oregano & basil (to taste). Add a teaspoon of Agave or sugar. Add enough to make slightly sweet but it?s all about your taste ! Simmer low heat until bubbling then set aside.
  3. In a large bowl combine 2 eggs, ricotta cheese, 1 cup of the mozzarella, and the Parmesan. Mix well.
  4. Fold rinsed & drained (Well drained) pasta 1 cup at a time into the cheese mixture.
  5. In a well greased(Spray Pam) 13×9 2 inch glass baking dish, Layer the pasta on the bottom, then add a layer of your sauce. Rinse and Repeat again. I do it thick and two layers.
  6. Cover with foil & Bake for 25 minutes (350?F). Check to make sure it?s bubbling.
  7. Remove foil add remaining mozzarella on top with maybe a little more parmesean. Return to over uncovered for about 10 more minutes or until golden brown on top.
  8. Remove from oven, let it rest for about 10 minutes, then slice & server !
Enjoy !!!!!!!!
Chef Tony