Cheesy Baked Pasta
- 3 tbsp olive oil
- ¾ lb bulk hot Italian sausage (optional - we keep this separate, but it could be in one skillet)
- 4 garlic cloves, thinly sliced
- 1 tsp dried oregano
- ½ tsp fennel seeds, coarsely crushed
- 1 30oz can whole peeled tomatoes with their juices
- 1 15-30oz can crushed tomatoes
- 2 bay leaves
- Kosher salt
- 1 lb small dried pasta
- 8 oz fresh mozzarella, torn into bite-size pieces
- 6oz whole-milk ricotta (about ¾ cup)
- ⅓ cup grated Parmesan
- ¼ cup basil leaves
- red pepper flakes, for serving (we do this on the side)
Directions:
Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into small skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes.
In large skillet, stir in garlic, oregano, and fennel seeds, and cook 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(ish - depending on quantity of crushed tomatoes) 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, and serve sausage and red pepper flakes on the side, if you like.