Heat oven to 425 degrees. Heat oil in a deep, 12-inch skillet or Dutch oven over medium-high. Crumble sausage into skillet. Make sure to break up more as it cooks. Stir occasionally for 5-7 minutes until the meat is just browning. Add garlic, oregano, fennel seeds and red pepper flakes (if using), and cook another 1 to 2 minutes.
Add tomatoes and their juice. Add ¼ of basil 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 and fold in about half of the mozzarella.
Pour mixture into a 9x13 casserole dish. 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 lightly golden, 18 to 20 minutes. Remove from oven and let cool slightly before serving. Top with ¼ cup fresh basil leaves, if using and serve!
Ingredients
Directions
Heat oven to 425 degrees. Heat oil in a deep, 12-inch skillet or Dutch oven over medium-high. Crumble sausage into skillet. Make sure to break up more as it cooks. Stir occasionally for 5-7 minutes until the meat is just browning. Add garlic, oregano, fennel seeds and red pepper flakes (if using), and cook another 1 to 2 minutes.
Add tomatoes and their juice. Add ¼ of basil 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 and fold in about half of the mozzarella.
Pour mixture into a 9x13 casserole dish. 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 lightly golden, 18 to 20 minutes. Remove from oven and let cool slightly before serving. Top with ¼ cup fresh basil leaves, if using and serve!