Ingredients:

  • 1 lb Mild or Hot Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and Black Pepper, to taste
  • 1 lb Ziti, Rigatoni, or Penne pasta
  • 10 oz frozen chopped spinach, thoroughly thawed and squeezed completely dry
  • 15 oz whole milk ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano, divided
  • 1 large egg, lightly beaten
  • A tiny pinch of nutmeg
  • 2 cups shredded low-moisture mozzarella

Instructions:

  1. Preheat oven to 375°F (190°C). Cook pasta according to package directions, subtracting 2 minutes from the suggested cooking time (it should be very al dente). Drain well and set aside.
  2. Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned. Drain off all but 1 tablespoon of fat. Add diced onion and sauté until soft (about 5 minutes). Add minced garlic and tomato paste; cook for 1 minute until fragrant.
  3. Deglaze the pan with red wine (if using), scraping up any browned bits. Let it reduce slightly. Stir in crushed tomatoes, dried herbs, sugar, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover loosely, and let the sauce develop flavour for at least 20 minutes.
  4. While the sauce simmers, prepare the filling. In a large bowl, combine the drained ricotta, the squeezed-dry spinach, the beaten egg, half of the Parmesan cheese (1/2 cup), nutmeg, salt, and pepper. Mix until homogenous.
  5. Remove the sauce from the heat. Stir in the par-cooked pasta until evenly coated.
  6. Spread one thin layer of the sauced pasta mixture into the bottom of a lightly oiled 9x13 inch baking dish. Dollop the entire ricotta-spinach mixture over this layer and gently spread it out. Top with the remaining sauced pasta, ensuring the cheese layer is mostly covered.
  7. Sprinkle the remaining 1/2 cup of Parmesan and the shredded mozzarella evenly over the top. Cover the dish tightly with foil.
  8. Bake for 20 minutes covered. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
  9. Let the baked pasta rest on the counter for 10 minutes before slicing and serving.