MSGID: 1:396/45.0 674a2d8c   
   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Pop-Tarts: They're unhealthy but then so are we.   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)   
   SEEN-BY: 18/200 19/25 105/81 106/1 201 987 124/5014 5016 128/187 129/305   
   SEEN-BY: 130/330 153/7715 218/700 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 400 426 428 470 664 700 266/512 282/1038 291/111   
   SEEN-BY: 320/219 322/757 342/200 387/18 21 25 396/45 460/58 633/280   
   SEEN-BY: 712/848 902/26 5075/35   
   PATH: 396/45 229/426