MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Baked Pasta w/Sausage & Ricotta
Categories: Pasta, Pork, Cheese, Herbs, Vegetables
Yield: 4 servings

3 tb Extra-virgin olive oil
3/4 lb Hot or mild Italian sausage
4 cl Garlic; thin sliced
1 ts Dried oregano
1/2 ts Fennel seeds; coarse
- crushed
pn Red-pepper flakes; more for
- serving
28 oz Can whole peeled tomatoes;
- undrained
14 oz Can crushed or strained
- tomatoes
2 Bay leaves
Salt
12 oz Dried pasta shapes
8 oz Fresh mozzarella; in
- bite-size pieces
6 oz Whole-milk ricotta
1/3 c Grated Parmesan
1/4 c Basil leaves
Black pepper; to serve

Set oven @ 425ºF/218ºC.

Heat oil in a 12" 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.

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.

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.

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.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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