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Ingredients
  • 8 ounces elbows pasta
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 teaspoons oregano
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • ¼ cup fresh basil leaves, chiffonade
  • subheading: FOR THE RICOTTA MIXTURE:
  • 8 ounces ricotta
  • ½ cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
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