Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground Italian sausage (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1 ml)
  • Salt and black pepper to taste
  • 1 pound cooked pasta, such as penne or rotini (450g)
  • 15 slices pepperoni
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1/2 cup grated Parmesan cheese (60g)
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese (225g)
  • 1/4 cup chopped fresh basil, for garnish (optional) (3g)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brown the sausage in a large skillet over medium heat. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. While sauce is simmering, cook pasta according to package directions until al dente. Drain well.
  5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
  6. Layer the Casserole: Spread a thin layer of sauce in the bottom of the baking dish. Add half of the cooked pasta. Spread half of the ricotta mixture over the pasta. Top with half of the mozzarella cheese and half the pepperoni slices. Repeat layers with remaining pasta, ricotta mixture, mozzarella cheese, and pepperoni. Spoon remaining sauce evenly over the top layer of cheese.
  7. Bake in the preheated oven for 35-40 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  8. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh basil, if desired.