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    From Dave Drum@1:18/200 to All on Sat Sep 14 19:35:00 2024
    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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