CHEESY BAKED PASTA WIT SAUSAGE AND RICOTTA

Cheesy Baked Pasta wit Sausage and Ricotta image

Number Of Ingredients 14

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3 tablespoons Extra Virgin Olive Oil
3/4 pound Mild Italian Sausage
4 cloves Garlic
1 teaspoon Dried Oregano
1/2 teaspoon Fennel Seeds, Coarsely Crushed
1 pinch Red Pepper Flakes
28 ounces Whole Peeled Tomatoes with Juices
14 ounces Crushed Tomatoes
2 pieces Bay Leaves
2 teaspoons Kosher Salt
12 ounces Small Dried Pasta (e.g. small shells or farfalle)
8 ounces Fresh Mozzarella, torn into bite-size pieces
3/4 cup Whole-Milk Ricotta
1/3 cup Grated Parmesan

Steps:

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, 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 boiling 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, pick 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. Remove from oven and let cool slightly before serving.