Cheesy Baked Pasta With Sausage and Ricotta
Updated January 23, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil
¾ pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
½ teaspoon fennel seeds, coarsely crushed
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
Nutritional analysis per serving (4 servings)
87 grams carbs; 135 milligrams cholesterol; 1011 calories; 23 grams monosaturated fat; 6 grams polyunsaturated fat; 22 grams saturated fat; 53 grams fat; 9 grams fiber; 1393 milligrams sodium; 47 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Rather than put four ounces of unused sausage in the freezer and four ounces of unused pasta in the pantry, we used the full pound of each, upped the measures of strained tomatoes, fennel and oregano by a third, and added a half cup of red wine. Turned out perfectly. We’ll put this one in rotation. The fennel and the fresh basil really take it up a level.a
Another Melissa Clark. She can do no wrong.
Let me start by saying that Melissa Clark’s recipes make dinner time at my house easier, more interesting, and more fun for me as a cook. We eat better because of the talented staff at the NYT. This recipe was a big hit with everyone from the picky kids to the grandparents in attendance that night. I loved the ricotta addition. Whole San Marzano tomatoes are a must. I used orecchiette pasta and it was perfect.
Hot take but I think this would’ve been better without the mozzarella. I LOVE cheese but this felt like too much cheese, so the parm and ricotta would’ve been sufficient. Otherwise it was utterly delicious and simple!
Rapidly consumed by all the children, which is the ultimate weeknight victory. Added 8oz fresh spinach and a bit of basil with the noodle step. Increased the pasta to a pound to use the whole bag. Used an additional 16oz of crushed tomatoes and a full pound of sausage.
Entire family loved it. I'll be making this instead of lasagna from now on.