1 (16 Ounce) Package Dry Ziti Pasta
2 Pound Mild Italian Sausage
1 (15 Ounce) Container Ricotta Cheese
1 Cup Sour Cream
1 Large Onion, Minced
3 Teaspoons Minced Garlic, Or To Taste
1 Teaspoon Dried Oregano
2 Teaspoons Chopped Fresh Basil
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
2 (26 Ounce) Jars Spaghetti Sauce, Divided
3 (8 Ounce) Package Shredded Italian Cheese Blend
Step 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Step 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Step 3 While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
Step 4 Stir together the ricotta, sour cream, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1 ½ jars of the spaghetti sauce; fol in 2 packages of the cheese; mix well.
Step 5 In the prepared baking dish, cover the bottom with the remaining spaghetti sauce. Sprinkle with basil top with remaining package of cheese. Cover the dish tightly with aluminum foil.
Step 6 Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes. Serve with Garlic Toast, salad and tea. Serves 8