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Mince garlic. Mince 1.5 teaspoons oregano. Chop spinach coarse.
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Cook sausage in Dutch oven over medium-high heat, breaking meat into 1/2 inch pieces, until lightly browned (about 5 minutes). Stir in garlic and cook until fragrant (about 30 seconds). Stir in tomato sauce, tomatoes and their juice, salt, sugar, pepper flakes, and oregano and bring mixture to a boil. Reduce heat to medium-low and simmer until thickened (about 10 minutes).
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While sauce cooks, cut mozzarella into 1/4 inch pieces (1.5 cups). Grate parmesan (1 cup). Chop 4 tablespoons basil. Adjust oven rack 8 inches from boiler element and heat broiler.
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Stir pasta, 2 cups water and 2 tablespoons basil into pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer vigorously, stirring often, until pasta is still very firm, but just starting to soften (6-8 minutes).
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Off heat, stir in spinach, 3/4 cups mozzarella, and 1/2 cup parmesan. Dollop surface of pasta evenly with ricotta. Top with remaining 3/4 cups mozzarella and 1/2 cup parmesan.
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Broil ziti until cheese is bubbling and beginning to brown, 5-7 minutes. Transfer pot to wire rack and let cool for 10 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
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