When I worked on Capitol Hill we had a staff potluck luncheon one day. My co-worker Chris, half Italian, brought this in and I just loved it! It comes from the Naples at Table cookbook.
Ziti Alla Sorrentina
1 lb ziti
1/2 lb Italian sausage, cooked
1 c. whole milk ricotta
2 1/2 to 3 cups of ragu or tomato sauce
8 oz mozzarella, thinly slices
1 c. grated parmigiano-reggiano or pecorino cheese
about 10 basil leaves, torn into small pieces
1. Preheat the oven to 350 degrees.
2.Cook the ziti in boiling salted water until it is almost tender enough to eat, about mintues less than usual.
3.Meanwhile, in a large bowl, blend 2 tablespoons of the reagu into the ricotta.
4. Spread about 3/4 c of the ragu on the bottom of a 9x13 pan.
5. When the ziti is done, drain it well, then toss it with the ricotta.
6.Spread half the pasta in the baking dish. Evenly spoon over it 3/4 c ragu. Cover with the sliced mozzarella, the basil, and 1/2 c grated cheese.
7. Bake for about 45 minutes, or until bubbling.
8. Let the casserole cool for 10 minutes before cutting it into portions. Serve hot.
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