Subj : 100 Easy Recipes - 27
To   : All
From : Dave Drum
Date : Fri Nov 29 2024 15:11:52

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.
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