Cheesy Baked Pasta with Tomato, Sausage, and Ricotta

1. Heat the Oven

Begin by preheating your oven to 425ºF. This will ensure it's ready for the pasta bake to become golden and bubbly.

2. Brown the Sausage

In a 12-inch ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Allow it to brown for about 5-7 minutes, letting the flavors develop and the meat turn golden.

3. Infuse with Spices

Crush the fennel seeds using a mortar and pestle, or with the flat side of a chef’s knife on a cutting board. Add the crushed fennel, garlic slices, oregano, and a pinch of red pepper flakes to the skillet. Stir them into the sausage and let the mixture cook for 1-2 minutes, releasing their fragrant aromas.

4. Simmer the Tomato Sauce

Pour in the whole peeled tomatoes and the crushed tomatoes, stirring them into the sausage mixture. Add the bay leaves and salt. Let this sauce simmer for about 10 minutes. This is the heart of the dish, where the sauce thickens and the flavors meld into a rich, savory base for your pasta. You'll know it's ready when the sauce has slightly thickened.

5. Cook the Pasta

Stir the pasta into the sauce along with a splash of water. Bring the mixture back to a simmer for about 2 minutes, allowing the pasta to begin absorbing the flavorful sauce.

6. Combine and Bake

Remove the bay leaves from the sauce, then gently fold in half of the mozzarella pieces. Spread the remaining mozzarella, dollops of ricotta, and a sprinkle of Parmesan over the top. Transfer the skillet to the oven and bake for 18-22 minutes, until the cheese is melted and golden.

7. Finish and Serve

Let the baked pasta cool slightly before serving. Top with freshly ground black pepper and slivers of fresh basil. If you enjoy a bit of heat, sprinkle on additional red pepper flakes. Enjoy the warm, cheesy goodness!