“Baked Cheesy Sausage and Ricotta Pasta”

My hope is that this post finds all my fellow foodies had a Christmas filled with love, joy and many blessings to cherish into 2021. My husband and I spent a day of watching football, movies, texting and phone calls to friends and loved ones. Like most of us the holiday was different and even food took a non-scripted turn. I made Baked Cheesy Sausage and Ricotta Pasta. Not a norm in my family, however, the meal was delicious. A grateful change in tradition I call it.

Baked Cheesy Sausage and Ricotta Pasta

Christmas meals are normally filled with rib roasts or ham and all our favorite sides. I found this year that was too much for just two people. So pasta entered the equation and boy was it welcomed. I did miss the rib roast but next year will be here in the blink of the eye.

Baked Cheesy Sausage and Ricotta Pasta

So this pasta was adapted from a Melissa Clark recipe. Melissa writes for the New York Times food section and NYTcooking.com. I also have several of her cookbooks and everything comes out fantastic for any home cook. Her recipes are easy to follow and come together relatively quick. This recipe is easy and can be made in an hour and you probably have most ingredients on hand.

Baked Cheesy Sausage and Ricotta Pasta

I suggest keeping this pasta recipe handy because it’s perfect anytime the mood for pasta hits. Use your favorite bulk Italian sausage, diced or crushed tomatoes, and whole peeled tomatoes like San Marzano. You’ll add garlic, dried basil, oregano, and red pepper flakes. The red pepper adds a little zip to the sauce but you can omit or add more to your liking. Sugar cuts the acidity in the tomatoes which I always use in tomato-based dishes. That’s just my taste.

Baked Cheesy Sausage and Ricotta Pasta

Use any small pasta you like as I used mini penne but mini farfalle or shells work. Last yet not least, the array of cheeses totally make this dish. Fresh mozzarella or even mozzarella burrata is fantabulous along with dollops of ricotta and a sprinkling of parmesan. OMG! Sprinkle with additional dried basil, red pepper, and black pepper before baking. This recipe is heaven sent and is sure to please any pasta lover. Enjoy!

Baked Cheesy Sausage and Ricotta Pasta

 

Baked Cheesy Sausage and Ricotta Pasta

3 T. Olive oil

1-pound ground mild or hot Italian sausage

4 garlic cloves, minced

1 t. dried oregano

1/2 t. dried basil plus more for sprinkling

1/4 t. red pepper flakes plus more for sprinkling (optional)

1 – 28 oz. can whole peeled tomatoes with juice

1 – 14 oz. can diced or crushed tomatoes

2 dried bay leaves

2 t. kosher salt

2 t. granulated sugar

12 oz. dried mini penne pasta or other small pasta

8 oz. fresh mozzarella or burrata, torn into small pieces

1 cup whole-milk ricotta

1/3 cup grated Parmesan cheese

Black pepper, for serving

 

Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high heat.

Crumble sausage into skillet, breaking up large pieces with large spoon while cooking. Cook, stirring occasionally until beginning to brown, about 5 to 7 minutes.

Stir in garlic, oregano, ½ t. basil, and ¼ t. red pepper flakes and cook 1 to 2 minutes.

Stir in whole tomatoes with juice, breaking up once added. Add in diced or crushed tomatoes, bay leaves, salt, and sugar. Bring to simmer and cook for 10 minutes to thicken sauce slightly.

Add in pasta and 1 cup water; stir and return to simmer. Simmer for 2 minutes, stirring to ensure pasta is not sticking to bottom of skillet. Remove skillet from heat and discard bay leaves.

Fold in 1/3 of mozzarella then top pasta with remaining mozzarella and dollop on ricotta. Sprinkle with Parmesan, dried basil, and red pepper flakes.

Place skillet in oven and bake for 20 to 22 minutes until bubbly and light golden brown. Remove from oven, allowing to cool a few moments before serving with a sprinkling of black pepper and more red pepper flakes, if desired.

 

Makes 6 servings.