Serves: 8
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
- 1 lb Mild bulk Italian sausage
- 1 lb box of Penne noodles
- 1/2 large onion (diced)
- 1 Tbsp Basil Paste (or 1 Tbsp fresh basil)
- 1 Tbsp Fennel Seeds
- 1 Tbsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- 2 cups Ricotta cheese (room temperature)
- 1 cup of Grated Parmesan cheese (divided)
- 8 oz. bag of Mozzarella cheese
- 1 (28 oz.) can of San Marzano whole tomatoes
- 1 (14 oz.) can of Fire Roasted diced tomatoes
- 2 Tbsp Tomato Paste
- 1/4 cup of fresh Parsley (divided)
- 1 Tbsp Extra virgin olive oil
- 1 tsp Kosher Salt
Instructions:
Preheat your oven to 375 degrees.
Add about 5 quarts of water to a large stockpot and heat on high heat until water is boiling. Once boiling add olive oil and salt to the pot. Add pasta and cook until al dente (8-10 minutes). Be sure not to overcook the pasta and it will be cooked again in the casserole pan.
While pasta is boiling heat a saucepan over medium low heat add bulk sausage and diced onion. Cook until onions are soft and sausage is no longer pink. Make sure sausage is well crumbled. Drain meat/onion mixture and set aside.
Add tomatoes, fennel, basil, and seasonings to your saucepan and set the heat to low. Use a masher or large spoon to crush the whole tomatoes as the sauce cooks. Let simmer for 20 minutes, stirring occasionally. Remove about 1 1/2 cups of the sauce mixture and set aside. Add meat/onion mixture to the pan and simmer for an additional 7-10 minutes until the sauce thickens slightly. Add half of the parsley and mix well. Makes sure the sauce is still a little loose. Turn off.
Once pasta is done, drain it well, Do not rinse and return to the stockpot. Add meat sauce to the crockpot and mix well.
Mix your ricotta cheese with 1/4 cup of grated Parmesan cheese. Mix vigorously until ricotta cheese is smooth. If your Ricotta is too thick add the yolk of one egg to the cheese to make it smoother.
Grease a 9×13 casserole dish with cooking spray. Add about half of the pasta mixture to the pan. Take your ricotta mixture and add dollops of ricotta on top of the pasta. Add one half of the Mozzarella cheese. Add remaining pasta mixture and reserve pasta sauce. Top with remaining Mozzarella and Parm. Bake in the oven, lightly covered with aluminum foil for 30 minutes or so. Remove foil. If the pasta is still soupy bake uncovered for an additional 7-10
minutes.
Remove from oven and let sit for 10-15 minutes. Top with remaining parsley and serve with garlic bread or a garden salad. Enjoy!!!