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Ingredients
  • 1-½ lbs Italian sausage
  • 3 cups chopped onions (about 1 ½ large onions)
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 2 Tbsp tomato paste
  • 28 oz petite-diced tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 8 oz fusilli pasta
  • ½ cup finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste (I didn’t add any salt because the sausage, tomatoes, broth and cheese were salty enough )
  •  
  • 8 oz. ricotta
  • ½ c. grated Parmesan cheese
  • pinch of freshly ground pepper
  •  
  • 2 c. shredded mozzarella cheese
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