Cheesy Baked Pasta with Sausage and Ricotta

Cheesy Baked Pasta With Sausage and Ricotta is a new recipe for us from The New York Times. We like almost all pastas and this was a winner. Would like to make it again.

Cheesy Baked Pasta With Sausage and Ricotta

New York Times

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Ingredients

3        tablespoons extra-virgin olive oil

¾       pound bulk hot or mild Italian sausage (pork, chicken or turkey)

4        garlic cloves, thinly sliced

1        teaspoon dried oregano

½       teaspoon fennel seeds, coarsely crushed

Pinch of red-pepper flakes, plus more for serving (optional)

1        (28-ounce) can whole peeled tomatoes with their juices

1        (14-ounce) can crushed or strained tomatoes

2        bay leaves

Kosher salt

12      ounces dried pasta, such as small shells, farfalle or other shaped pasta

8        ounces fresh mozzarella, torn into bite-size pieces

6        ounces whole-milk ricotta (about 3/4 cup)

⅓       cup grated Parmesan

¼       cup basil leaves

Black pepper, for serving

Preparation

1.   Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

2.   Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

3.   Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

4.   Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.