Wise Guy Baked Ziti

Ok, I admit it.  I'd never heard of Baked Ziti before I watched the Sopranos.  Of course, growing up in Central Wisconsin as I did, I wasn't exposed to a lot of Italian neighborhoods.  You'd have to travel a few hours to find one.  Mostly, it was Poles, Germans and Norwegians around where I grew up.

I developed this recipe over several years of tinkering with a very basic Ziti recipe, and it's always a big hit.   No, not that kind of hit...it's not going to rub you out, but it will sure fill you up!  Throw this in the oven, pop "The Godfather", "Goodfellas" or "The Sopranos" in the DVD player, get the Grappa ready for afterwards, and enjoy!

1 box Penne (Ziti) Pasta
1 lb Italian Sausage
1 16 oz container Ricotta Cheese (use Cottage Cheese in a pinch)
1 T finely chopped fresh Basil
1 T fresh minced garlic
16 oz grated fresh mozzarella
1 can of Red Sauce of your choice** (I usually used canned Hunts or Del Monte and jazz it up with red  wine and seasonings)
8 oz. fresh mushrooms
1 medium onion, diced finely
1 small container Feta cheese crumbles
A small amount (1/3 cup at most) milk

Start by boiling salted water and adding the Pasta, cook til Al Dente (so they're just on the cusp of being 'done' but a bit chewy yet).   While the Pasta is cooking, fry up the Italian Sausage and drain off the grease.   Strain the Pasta and cool.   Mix the Pasta with the Ricotta cheese, Feta cheese, Minced Garlic, Chopped Onion, Chopped Basil and Milk.   In a 9x12 Pyrex dish, lay down a layer of half of the Red Sauce, then the Pasta
mixture, then the layer of Italian Sausage, then a layer of Mushrooms.   Grate the Mozzarella Cheese over the top and finally cover completely with the other half of the Red Sauce.   Bake in a 350 oven for 1 hour.

**Update:  I have since grown a bit and no longer use crappy commercial 'spaghetti sauce'.   A great, easy red sauce can be made by taking a can of good quality (not big commercial brand, but imported from Italy) crushed tomatoes and putting it in a saucepan on medium low.  To this, add a heaping T or more (to taste) of sugar, some garlic salt, a bunch of finely diced garlic toes, about a quarter cup red wine, finely chopped basil, some oregano and/or Italian seasoning, optionally some finely diced green peppers and/or onion.  Simmer on low, covered, for an hour or so, then uncovered til it reaches a nice, thickish consistency.

Of course, if you're in a hurry or just a lazy sot, you can always hit the Ragu.