This is one of the first recipes I ever wrote on my own when my husband and I had just moved to New York City. It was 2009 and he was rewatching The Sopranos for the second of many times. From what I wold overhear, Carmella always seemed to be making ziti for Tony, so I decided to try my hand at it for Al.

In our tiny (and I mean tiny) Morningside Heights apartment, I cooked up this homemade meat sauce on a Sunday afternoon, learned that more ricotta is always a good thing, and surprised the heck out of Al. I still get all sappy whenever I have meat sauce simmering on the stove. It makes me think of our first home together and me cooking away the weekends while Al studied. Some of our best times.

This is a great dish for new parents or a housewarming gift. I’ve found that people crave a home cooked meal in the middle of moving and nothing fuels nighttime newborn feedings like pasta and cheese. It freezes well, but more often I deliver it assembled, but not baked and write heating instructions on top to let them decide when to eat the goodness.

Since it takes quite awhile with the homemade meat sauce component (you could totally used jarred sauce but that is way less impressive and fun), I usually make this on a Sunday, letting the sauce simmer while I do all the Sunday things and pop it in for a comforting family meal. I also ALWAYS double it when I make it to keep one for ourselves and give one to someone else.

If you need to serve up a big old bowl of love for your people, this is it.

Baked Ziti with Homemade Meat Sauce

Hands On Time: 30-45 minutes

Hands Off Time: 4 hours ( 3 hours for sauce, 1 hour for baking)

Serves: 8-10

Ingredients:

1 lb. Italian sausage, casings removed (or you could us any ground meat. when doubling the recipe I’ll do 1 lb. hot Italian sausage, 1 lb. sweet Italian sausage.)

1 onion, diced
3 cloves garlic, minced
14 oz. can crushed tomatoes (when doubling I use the big 28oz can)
14.5 oz. diced tomatoes, undrained
6 oz. tomato paste (one small can)
6 tablespoons water
2 teaspoons Worcestershire sauce
1 teaspoons dried parsley (rub it between your hands when adding to the pot to release the flavor)
1 teaspoons dried basil (again, rub it between you hands when adding to the pot)
1 teaspoons dried oregano, divided
1 pound (16 oz) dried ziti or rigatoni pasta
15 oz. ricotta cheese
1 1/4 cup shredded mozzarella cheese
1/4 cup grated reduced fat Parmesan, divided
1 egg
salt
pepper

Directions:

In a large pan ( I use my largest dutch oven), cook the sausage until brown. Drain and set aside on a paper towel-lined plate.
Back in your dutch oven, add onion and garlic over medium heat. If you don't have enough fat from the sausage left in the pan, add a little olive oil first. Cook a few minutes until softened, a bout 5 minutes.
Stir in crushed tomatoes, diced tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil, and half of the oregano. Add the meat back to the pot. Stir to combine. (When doubling this recipe this is usually the moment when I realize I need a larger pot. I often cook this all in my big stock pot so it fits and I can stir without spilling.)
Cover and simmer for 3 hours, stirring occasionally. (You could make this ahead of time and refrigerate and use it on any pasta. Just heat it up a bit before making your ziti).
During the last half hour of meat simmering time, cook the pasta to al dente.
In a small mixing bowl, combine ricotta, 1 C. mozzarella, 2 T. Parmesan, egg, and salt and pepper. Stir to combine.
Spray a 13" by 9" baking dish with cooking spray. Layer in some of the meat sauce, just enough to lightly cover the bottom of the pan. Next add a layer of pasta, then another layer of sauce, and then a layer of the ricotta mixture. I spoon the ricotta mixture in little dollops across the top and try to spread as best I can without disturbing the meat sauce. Add in another layer of pasta, sauce, and ricotta mixture. Top with remaining sauce. Sprinkle with remaining mozzarella, Parmesan, and oregano.
Cover with foil and bake at 350 F for 1 hour or until heated through. (Or cover and refrigerate or freeze. Before cooking frozen ziti, allow time for it to thaw and come to room temperature).
Remove the foil and pop it under the broiler for a few minutes (watch it closely so it doesn’t burn!) for that bubbly cheesy goodness.

It’s a labor of love, but so worth it. Trust me!