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
8 ounces fresh mozzarella, torn into bite sized pieces
6 ounces ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper
Instructions
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, 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. If skillet is not oven-safe, transfer contents to 9 X
13 casserole dish.
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.
Originally Submitted
8/21/2021
0 Out of 5 from
0 reviews
You can add this Cheesy Baked Pasta with Sausage and Ricotta recipe to your own private DesktopCookbook.
