1 POUND ZITI

2 POUNDS OF SWEET ITALIAN SAUSAGE, REMOVED FROM THE CASING.

1/2 ONION, MINCED

3 CLOVES OF GARLIC, MINCED

1/4 CUP APPROXIMATELY OF EXTRA VIRGIN OLIVE OIL

6 CUPS APPROXIMATELY OF HOMEMADE MARINARA SAUCE. CLICK ON MY LINK FOR THE MARINARA SAUCE RECIPE.

4 CUPS WHOLE MILK RICOTTA CHEESE

4 CUPS OF FRESH MOZZARELLA CUT INTO SMALL CUBES, DIVIDED.

2 TEASPOONS OF DRIED OREGANO

SALT AND PEPPER TO TASTE

FRESHLY GRATED PARMESAN CHEESE (NO GREEN CAN HERE PLEASE!)

1.  HEAT OVEN TO 350 DEGREES.  IN A LARGE POT, BRING WATER TO A RAPID BOIL.  REMEMBER TO SALT THE PASTA WATER.  COOK ZITI AL DENTE.  

2.  IN A  LARGE POT,  HEAT EXTRA VIRGIN OLIVE OIL AND SAUTE THE ONION AND GARLIC.  ADD THE SWEET ITALIAN SAUSAGE AND COOK THROUGHLY.  ADD THE MARINARA SAUCE AND MIX WELL WITH A WOODEN SPOON.  BRING TO A BOIL, THEN LOWER HEAT AND SIMMER FOR ABOUT 15 TO 20 MINUTES.

3.  IN A BOWL, MIX RICOTTA AND HALF OF MOZZARELLA (APPROXIMATELY 2 CUPS) AND SEASONINGS.  

4.  TOSS ZITI WITH SAUSAGE MARINARA SAUCE.  

5.  IN A 13 X 9 X 2 BAKING DISH, SPOON HALF OF THE PASTA  AND SPREAD THE RICOTTA CHEESE MIXTURE OVER THE TOP OF THE PASTA.  LAYER WITH THE OTHER HALF OF THE PASTA. SPRINKLE WITH REMAINIG MOZZARELLA AND GRATED PARMESAN CHEESE.  DOT WITH SMALL PIECES OF BUTTER.

6.  COVER LOOSELY WITH FOIL, BAKE FOR 30 MINUTES.  REMOVE FOIL AND CONTINUE BAKING FOR 10 TO 15 MINUTES OR UNTIL THE ZITI IS HOT AND BUBBLY.  

7.  TAKE BAKED ZITI OUT OF THE OVEN AND ALLOW IT TO REST FOR APPROXIMATELY 10 TO 15 MINUTES BEFORE SERVING.  

8.   SERVES ABOUT 6 TO 8