Baked Ziti with Broccoli Rabe and Reduced Sausage

1.Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish.

2.Cook the ziti according to package directions until al dente (about 1 minute less than package instructions). Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.

3.While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off excess grease.

4.Add the chopped onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

5.Add the chopped broccoli rabe to the skillet. Sauté until it wilts down significantly, about 5 minutes. If the pan seems dry, add a splash of broth.

6.Stir in the crushed tomatoes, chicken broth, oregano, 1/2 teaspoon salt, and black pepper. Bring the sauce to a simmer, reduce heat to low, and cook for 10 minutes, allowing the flavors to meld.

7.In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, and the lightly beaten egg. Mix until thoroughly combined.

8.In the large skillet with the sauce, stir in the cooked ziti. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until it reaches a creamy consistency.

9.Gently fold the ricotta mixture into the pasta and sauce until evenly distributed.

10.Transfer the pasta mixture to the prepared baking dish. Sprinkle the top evenly with the mozzarella cheese and an extra dusting of Parmesan cheese.

11.Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. Let rest for 5 minutes before serving.