PASTA RUSTICA (BAKED ZITI)
Steps:
- In a large Dutch oven over medium heat, warm oil. Add onion and cook until golden, about 5 min. Add garlic and cook, stirring, for 1 min. Add sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 min. Stir in oregano and red pepper flakes. Add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10-12 min. Add chopped basil and simmer until wilted, 1 -2 min. Taste and adjust seasonings. Preheat oven to 350 degrees. Lightly oil a baking dish. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10-12 min. Drain well. In a large bowl, toss pasta with sauce, ricotta and fontina. Spread in pre-pared baking dish and sprinkle with Parmigiano-Rrreggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 min. Let stand 5 min. before serving. Serve hot.
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