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.
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
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