CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689c22f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
       
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