Try to find freshly made ricotta and mozzarella to see how good this rustic dish can be.
Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We like to run the tomatoes through the food processor for a smoother sauce, but other than that we make it exactly as written. Works every time.
This is a fantastic recipe. I use fresh ricotta and mozzarella and Italian sausage (NY Style) that has fennel seeds. I have been making this dish since it first showed up in Fine Cooking and everyone I have served it to loves it. I get six large servings out of the recipe, frequently use penne instead of ziti, and the two of us eat it for three dinners and have to control our wish to make it again immediately. It is fattening but it is warm and tasty and fantastic.
so insanely good and cheesy
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.