40 minutes
A hearty baked pasta dish with Italian sausage, tomatoes, and a blend of mozzarella, ricotta, and Parmesan cheese.
tablespoons
Italian Sausage, pork, chicken, or turkey
0 oz
teaspoons
Garlic, thinly sliced
cloves
teaspoons
Red Pepper Flakes, optional
pinches
Whole Peeled Tomatoes, can, crushed by hand
0 oz
Strained Tomatoes, can
0 oz
each
teaspoons
Pasta, small shells, farfalle, etc.
0 oz
Fresh Mozzarella, torn
0 oz
Parmesan Cheese, grated
cups
Freshly Ground Black Pepper, for serving
Fresh Basil, slivered
cups
1. Preheat Oven and Brown Sausage
Preheat your oven to 425ºF. In a 12-inch ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, cooking for about 5-7 minutes until browned. Break the sausage into smaller pieces as it cooks.
2. Add Aromatics and Tomatoes
Add the fennel seeds, garlic, dried oregano, and optional red pepper flakes to the skillet. Cook for another 1-2 minutes until the garlic is fragrant. Crush the whole peeled tomatoes with your hands or a wooden spoon directly in the skillet, then pour in the crushed or strained tomatoes. Add the bay leaves and salt, and let the mixture simmer for about 10 minutes.
3. Add Pasta and Mozzarella
Stir the pasta into the sauce along with a splash of water. Allow this to simmer for 2 minutes to start softening the pasta. Remove the bay leaves and gently fold in a third of the torn mozzarella.
4. Bake with Cheese Topping
Top the pasta with the remaining mozzarella, dollops of ricotta, and a sprinkle of Parmesan cheese. Transfer the skillet to the oven and bake for 18-22 minutes until the cheese is bubbly and golden on top. For extra crispness, broil for the last 1-2 minutes.
5. Garnish and Serve
Let the pasta cool slightly before serving. Garnish with freshly ground black pepper and slivers of fresh basil.
Comments (0)