Ingredients

• 2 tbsp olive oil
• 1 large onion, finely diced
• 6–8 cloves garlic, minced
• 2 lb ground chicken
• 4–5 Italian chicken sausage links (12–15 oz), sliced on a bias

• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1½ tsp dried thyme
• 1 tsp dried oregano
• ½ tsp fennel seeds, lightly crushed

• 3 × 28-oz cans San Marzano tomatoes (hand-crush 1 can, blend 2 cans)
• 1½ tbsp balsamic vinegar
• ¼–½ tsp red pepper flakes (optional, add during simmer)
• 1 tbsp olive oil or butter (finish)

• 2 lb rigatoni
• 24–30 oz ricotta
• 2 × 16 oz mozzarella pearls, well drained
• 1½–2 cups grated Parmigiano-Reggiano

• Ricotta (from above)
• ½ cup grated parm
• 1–2 tbsp olive oil
• 1–2 tsp dried parsley
• Salt + pepper to taste

Instructions

1. Brown sausage: In a ceramic Dutch oven over medium-high, brown sausage slices 2–3 min per side. Remove to a plate. Leave 1–2 tbsp fat in the pot (pour off excess if needed).
2. Chicken + onion: Lower heat to medium. Add onion and ground chicken. Add all ground-chicken seasoning. Cook 8–10 min, breaking up chicken, until cooked through and onions are soft.
3. Balsamic + garlic: Add balsamic and stir 30–45 sec. Add garlic and stir 30 sec until fragrant.
4. Add tomatoes + sausage: Add 1 can hand-crushed tomatoes + 2 cans blended tomatoes. Rinse cans with a splash of water and add. Return sausage to the pot and bring to a gentle simmer.
5. Low & slow simmer: Simmer on low 1½–2 hours with lid slightly cracked, stirring every 15–20 min. Add red pepper flakes after 30–45 min if using. Finish with 1 tbsp olive oil or butter. Adjust salt/pepper.
6. Ricotta prep: Mix ricotta with grated parm, olive oil, dried parsley, and salt/pepper. Keep it fluffy—don’t overmix.
7. Cook rigatoni: Boil in well-salted water and cook 2 minutes under al dente. Reserve 1 cup pasta water, then drain.
8. Toss: Toss rigatoni with 70–75% of the sauce. Add a splash of pasta water if needed so it’s saucy (not dry).
9. Assemble: Preheat oven to 375°F. Layer sauced rigatoni, ricotta dollops (don’t spread), mozzarella pearls, and parm. Repeat. Top with remaining sauce, mozz pearls, and a generous parm shower.
10. Bake: Cover with foil and bake 30–35 min. Uncover and bake 20 min until bubbling and golden. Optional: broil 2 min for extra color (watch closely). Rest 15–20 min before serving.