Baked Mezzi Paccheri

Slow, Abundant, and Deeply Satisfying

There is something almost ceremonial about a baked pasta. The layering, the waiting, the moment the oven releases its warmth into the kitchen — it asks nothing of you but patience. Mezzi paccheri, with their wide, generous openings, hold everything close: the sauce, the cheese, the quiet depth that only comes from things cooked together slowly. This is the kind of dish that anchors a table, that invites people to stay a little longer and reach for a second serving without apology.

Ingredients

• 1 pound ground Italian sausage (remove casings if using links)
• 1 small onion, diced
• 24 ounces Alessi Smooth Marinara Sauce
• 14 ounces Alessi San Marzano Peeled Tomatoes, drained and diced
• 1 pound Alessi Mezzi Paccheri
• 15 ounces ricotta cheese
• 2 teaspoons Alessi Dipping Spices
• 1/2 cups freshly grated Parmesan
• 1 egg
• 2 cups mozzarella cheese, shredded
• 2 tablespoons fresh basil, cut into ribbons

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Brown Italian sausage in pan. When browned, remove from pan and drain oil
3. In same pan, sauté onions until soft, then add sauce and diced tomatoes
4. In a mixing bowl combine ricotta, seasonings, Parmesan cheese and egg
5. Cook pasta al dente, then strain
6. In a large bowl, combine cooked pasta, sauce, sausage and cheese mixture
7. Pour into baking dish and top with mozzarella cheese
8. Bake for 30-45 minutes (or until cheese is melted and started to brown on top)
9. Garnish with fresh basil and serve hot.