Bake the pasta for about 45 minutes, or until bubbling and golden on top. When I switched to a gluten free lifestyle less than a month ago, I thought my pasta days were over. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like. Spoon about half of the ricotta cheese onto the pasta and spread to create an even layer. This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. Remove from oven and let cool slightly before serving. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Simmer for 10 minutes to thicken slightly. This one is phe-nom-e-nal! Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Looking to amp up your beef stew but unsure where to start? The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead. Create this comforting American-Italian classic at home and breathe in the scent of fresh basil. This sausage and ricotta pasta is made in one pot, and is completely delicious! I love how fun and accessible you make the cooking procedure. Next time I will add a 6 oz can of tomato paste to the somewhat thin and lacklustre sauce. Lowered the baking temperature to 350 based on prior comments. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Directions. I'll never eat anything that are loaded with mostly pasta, sugar and cheddar. Baked Cheesy Sausage and Ricotta Pasta. Using a large spoon, dollop half of the ricotta mixture on top of the first layer of pasta. Already planning on making again and will try the fresh mozzarella and may try my hand at homemade ricotta. A slow cooker can can take your comfort food to the next level. In bowl, combine ricotta and 1⁄2 cup of Parmesan and, using spoon, dollop mixture on top of pasta. Season to taste with salt and pepper. Spoon the ricotta mixture on top of the sauce in an even layer. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. I did miss the rib roast but next year will be here in the blink of the eye. This was very good, but it was slightly overbaked after 30 minutes at 400 degrees. Add the crumbled sausage meat and brown over high heat for a few minutes. This combination of sausage, tomato sauce, ricotta, and pasta with blobs of fresh mozzarella throughout will drive your tastebuds insane. Bake for 22 minutes, or until cheese has browned in places and sauce is bubbling at edges. It was deliciously filling with pockets of creamy ricotta cheese, bites of Italian sausage, all blended with penne in a homemade tomato sauce. © Tina Rupp, Baked Penne with Sausage and Creamy Ricotta. Add more sauce if needed. Turn off heat and let stand until pasta is ready. Bring to a boil then remove from heat, stirring well. Spoon the pasta into a 9-by-13-inch baking dish. Spoon half of the ricotta and mozzarella evenly over the top. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Primitivo, a southern Italian grape known as Zinfandel in the U.S., is a great choice. Pour the remaining tomato sauce over … Spread the remaining meat sauce … Bake 20-25 minutes, until the sauce is … Add crushed tomatoes, bay … In a saucepan, sauté the chopped onion in the butter. Stir the remaining 2 tablespoons of olive oil. I used about half the ricotta which seemed plenty. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. If you’re looking for a delicious pasta bake for dinner, look no further. Used spicy Italian sausage and substituted a cup of red wine (inexpensive California red) for some of the water. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Cover with the remaining pasta … Let stand for five minutes and sprinkle with basil just before serving. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened. Stir in the diced tomatoes, add salt and pepper to taste. What a scrumptious meal. Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. www.thecomfortofcooking.com/2012/10/baked-penne-with-italian-sausage.html Place pan in the oven on the middle rack. I also intend to add a bit of nutmeg & pepper to the ricotta next time. Season with salt and pepper and bring to a boil. 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