Sausage Ziti (Ricotta Mozzarella Parmigiano)

This quick baked ziti is a weeknight winner dinner. Everything bakes in the same skillet that is used to make the quick sausage ragu, which translates to much less time and effort (and one fewer dish to clean).

1 lb sweet or spicy Italian sausage, removed from casings
1 Tbsp. extra-virgin olive oil
3 cups marinara sauce, such as Rao's
sea salt
black pepper, freshly ground
12 oz ziti or rigatoni
1 cup basil leaves, freshly chopped
1½ cups mozzarella, chopped, divided
¾ cup ricotta
½ cup heavy cream
¼ cup Parmigiano-Reggiano, freshly grated

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Heat oil in a large oven-proof skillet over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes.

Stir in marinara sauce and 1 cup water. Season with salt and pepper; simmer 10 minutes.

Meanwhile, cook 12 oz ziti or rigatoni in a pot of salted boiling water until al dente, about 2 minutes less than pkg instructions. Reserve ½ cup pasta water; drain. Add pasta, reserved pasta water, basil and ¾ cup chopped mozzarella to skillet; toss to combine. Season to taste.

In a bowl, whisk together ricotta and heavy cream; season. Spoon mixture evenly over top of pasta. Sprinkle with remaining ¾ cup chopped mozzarella and Parmigiano.

Transfer skillet to oven and bake until ziti is browned and bubbly and edges begin to crisp, about 20 minutes. Let cool 15 minutes before serving.

Makes 4 servings.