Cheesy Baked Pasta with Sausage and Ricotta

cooking.nytimes.com

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

3 tablespoons extra-virgin olive oil

¾ pound bulk hot or mild Italian sausage (pork, chicken or turkey)

4 garlic cloves, thinly sliced

1 teaspoon dried oregano

½ teaspoon fennel seeds, coarsely crushed

Pinch of red-pepper flakes, plus more for serving (optional)

1 (28-ounce) can whole peeled tomatoes with their juices

1 (14-ounce) can crushed or strained tomatoes

2 bay leaves

Kosher salt

12 ounces dried pasta, such as small shells, farfalle or other shaped pasta

8 ounces fresh mozzarella, torn into bite-size pieces

6 ounces whole-milk ricotta (about ¾ cup)

⅓ cup grated Parmesan

¼ cup basil leaves

Black pepper, for serving

Directions at cooking.nytimes.com

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