Sausage & Ricotta Baked Ziti

Method

1. Heat the oven to 400°F with a rack in the middle. Boil the ziti in 4 quarts of water with ¼ cup Diamond Crystal kosher salt for 3 minutes less than the package says (about 8 minutes), then drain without rinsing.
2. Brown the sausage in the olive oil in a deep 12-inch skillet over medium-high heat for 7 to 8 minutes, breaking it up, until no pink remains and it reaches 160°F. Spoon off all but 2 tbsp of the fat, then add the onion and cook 4 minutes, then the garlic and tomato paste for 1 minute.
3. Pour in the tomatoes and ½ cup water. Simmer over medium heat for 10 minutes, until slightly thickened, and season with ½ tsp salt.
4. Stir the ricotta, egg, ¼ cup of the Parmigiano, the herbs, 1 tsp salt and the black pepper in a bowl until combined.
5. Fold the pasta into the sauce. Spread half in a 9x13-inch baking dish, drop spoonfuls of the ricotta mixture over it, then cover with the rest of the pasta and scatter the mozzarella and remaining Parmigiano on top.
6. Set the dish on a rimmed baking sheet, cover tightly with foil and bake 20 minutes. Uncover and bake 15 to 20 minutes more, until the cheese is browned in spots and the edges bubble, then rest 10 minutes so it slices cleanly.

Food safety. Assemble, cover and refrigerate up to 2 days, then bake covered 35 minutes before uncovering. Leftovers keep 4 days refrigerated or 3 months frozen; reheat to 165°F.