Skip the boiling with this quick and easy (and cheesy) baked ziti.
2 tablespoons unsalted butter4 cloves garlic, minced 1/4 cup finely minced fresh parsley leaves, divided1 pound low-moisture whole-milk mozzarella cheese, cut into 1/2-inch cubesPlace pasta in a large bowl and cover with hot water. Season generously with salt. Let rest, stirring twice during the first 10 minutes, while you prepare the other ingredients.Use a hand blender or countertop blender to process tomatoes until mostly smooth, but still a little chunky. Set aside 3/4 cup of tomatoes.
Add sausage and cook, mashing with a potato masher or a whisk, until sausage is no longer pink, about 5 minutes. Add onion and garlic, reduce heat to medium, and cook, stirring frequently, until softened but not browned, about 5 minutes. Add oregano, red pepper flakes, and half of parsley and cook, stirring, until fragrant, about 1 minute.Add tomato and cream mixture to pan with sausage. Drain noodles in a large colander set in the sink, then add to pan and stir to combine.
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