Total Time
1hr 42mins
Prep 30 mins
Cook 1 hr 12 mins

I am not very tuned into ricotta cheese, so was happy to find this recipe at Italian Food Forever. My family keeps begging me to make it every week.

Ingredients Nutrition


  1. Brown sausage links well.
  2. Remove and cut into 1/2 inch rounds.
  3. Put aside.
  4. Make sauce by heating the oil.
  5. Add onion, garlic, carrot, celery.
  6. Saute until soft.
  7. Add wine and reduce to half.
  8. Add tomatoes, salt, pepper, oregano, sausage, and parsley.
  9. Simmer for 60 minutes until thickened.
  10. Cook pasta until al dente.
  11. Drain and add to sauce and mix well.
  12. Heat oven to 400 degrees.
  13. Using a buttered ovenproof dish, put in 1/3 of pasta mix.
  14. Sprinkle with diced mozzarella.
  15. Repeat layers twice more.
  16. Pour beaten eggs over top of pasta.
  17. Sprinkle with parmesan cheese.
  18. Bake until bubbly.
  19. Let stand a few minutes before serving.


Most Helpful

Made in memory of a Zaar member whose recipes have graced our table. Each of the recipes I have made are not only winners but requested often and have been added to our family cookbook. This one is no exception - made as posted and wouldn't change a thing. Served with a green salad and some freshly baked crusty rolls - made for a wonderful evening meal.

Gerry December 07, 2007

Fabulous. My DH and I loved it! I never seem to have ricotta in the house when I need it, and this is totally YUM without it. Congrats to the Chef!

Apios January 24, 2007

Authentic Italian tasting dish! Like another reviewer, I eyeballed how much ziti to add to the sauce. One lb. seemed like too much macaroni--I used slightly less. I also used one lb. bulk Italian sausage and browned like hamburger--Bob Evans makes a convenient package. To my surprise, the beaten eggs were a great idea--thanks, CoolMonday. We'll make this one again!

ladyfingers November 06, 2006

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