Oven-Baked Sausage & Cheese Pasta

• 3 Tbs extra-virgin olive oil

• 1 pound bulk hot or mild Italian sausage (pork, chicken or turkey)

• 4 garlic cloves, minced

• ½ tsp fennel seeds, coarsely crushed

• 1 tsp dried oregano

• Pinch of red-pepper flakes, plus more for serving (optional)

• 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, such as small shells, farfalle or other shaped pasta

• 8 ounces fresh mozzarella, torn into bite-size pieces

• 6 ounces whole-milk ricotta (about ¾ cup)

• ⅓ cup grated Parmesan

• ¼ cup basil leaves

• Black pepper, for serving

• Red-pepper flakes, for serving (optional)

1) Prepare the first part of the cooking Ingredients, they will be added in stages

• Measure 3 tablespoons extra-virgin olive oil

• 1 pound bulk hot or mild Italian sausage (pork, chicken or turkey)

2) Prepare and gather the second part of the cooking ingredients; in a small bowl, they will all be added together

• Mince 4 garlic cloves

• Crush ½ teaspoon fennel seeds coarsely

• 1 teaspoon dried oregano

3) Prepare and gather the third part of the cooking ingredients, they will be added together

• Open 1 (28-ounce) can whole peeled tomatoes

• Open 1 (14-ounce) can crushed tomatoes

• 2 bay leaves

• 12 ounces dried pasta (small shells, farfalle, or other shaped pasta)

• 1 teaspoon of salt

• 1 cup of water

4) Prepare and gather the fourth part of the cooking ingredients

• Cut 8 ounces fresh mozzarella into bite-size pieces

• 6 ounces (about ¾ cup) whole-milk ricotta

• ⅓ cup grated Parmesan

5) Prepare ingredients for serving (2 minutes)

• ¼ cup basil leaves for garnish

• Black pepper

• Red Pepper Flakes

1) Preheat oven to 425°F

2) Heat a 12-inch oven-proof skillet over medium-high heat

• Add and heat the 3 Tablespoons of olive oil (1 minute)

• Add 1 pound of Italian Sausace, and break into small pieces while cooking

• Cook until starting to brown (5 minutes)

3) Reduce temperature to medium heat

• Add the small bowl with the 4 garlic cloves, minced, ½ tsp fennel seeds, coarsely crushed, and 1 tsp dried oregano

• Cook until fragrant (1 minutes)

4) Keep temperature at medium heat

• Add the can of whole tomatoes with their juice, breaking them up with a spoon

• Add the can of crushed tomatoes, 2 bay leaves, and 2 teaspoons kosher salt, and bring to a simmer

5) Reduce temperature to low

• Simmer until thickened slightly (10 minutes) 

• Stir in the 12 oz of pasta, and 1 cup of water

• Bring to a simmer stirring frequently to prevent the pasta from sticking (4 minutes)

6) Remove skillet from heat

• Remove the bay leaves

• Fold in about one-third of the mozzarella

• Top pasta with remaining two-thirds of the mozzarella

• Add dollops of riccota across the top - 6 ounces (about ¾ cup)

• Sprinkle the 1/3 cup of parmesan cheese on top 

7) Transfer skillet to preheated oven @425°F

• Bake until pasta is tender and cheese is bubbly (~20 minutes)

8) Finish and Serving

• Remove from oven

• Top with fresh basil leaves

• Sprinkle freshly ground black pepper and red-pepper flakes (optional)

• Serve directly from the skillet

Make Ahead: Cook to Step 6 and cover. When ready to restart, pre-heat the oven and continue with Step 7.
Freezer: Cool, store, and freeze. Then defrost, and re-heat in the oven.

PRODUCE

• Fresh basil

• 4 garlic cloves

MEAT

• 1 pound Italian Sausage, hot or mild, pork/chicken/turkey

PASTA

• Shaped pasta (12 oz) - small shells, farfalle, or similar

CANNED GOODS

• Whole peeled tomatoes (28 oz can)

• Crushed or strained tomatoes (14 oz can)

DAIRY/REFRIGERATED

• Fresh mozzarella (8 oz)

• Whole-milk ricotta (6 oz container)

• 1/3 cup of Grated Parmesan cheese (small block or pre-grated container)

PANTRY ITEMS

• Extra-virgin olive oil (3 Tbs cup needed)

• Dried oregano

• Fennel seeds

• Red pepper flakes

• Bay leaves

• Kosher salt

• Black pepper