Cheesy Baked Pasta With Sausage and Ricotta Recipe (with Video) • 5★ • 45 min

Updated Jan. 23, 2025

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.

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3tablespoons extra-virgin olive oil

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

4garlic cloves, thinly sliced

½teaspoon 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

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

8ounces fresh mozzarella, torn into bite-size pieces

6ounces whole-milk ricotta (about ¾ cup)

Black pepper, for serving

1011 calories; 53 grams fat; 22 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 87 grams carbohydrates; 9 grams dietary fiber; 13 grams sugars; 47 grams protein; 1393 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1Heat oven to 425 degrees. Heat oil in a 12-inch 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.

Heat oven to 425 degrees. Heat oil in a 12-inch 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.

Step 2Stir 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 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.

Step 3Stir 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.

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.

Step 4Top 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.

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.

Rather than put four ounces of unused sausage in the freezer and four ounces of unused pasta in the pantry, we used the full pound of each, upped the measures of strained tomatoes, fennel and oregano by a third, and added a half cup of red wine.

Turned out perfectly. We’ll put this one in rotation. The fennel and the fresh basil really take it up a level.a

Another Melissa Clark. She can do no wrong.

Let me start by saying that Melissa Clark’s recipes make dinner time at my house easier, more interesting, and more fun for me as a cook. We eat better because of the talented staff at the NYT. This recipe was a big hit with everyone from the picky kids to the grandparents in attendance that night. I loved the ricotta addition. Whole San Marzano tomatoes are a must. I used orecchiette pasta and it was perfect.

So good!! I used a pound of ground turkey so it’s a little leaner/healthier seasoned with oregano, thyme, and Italian seasoning and then I added a 15oz can of garbanzo beans before adding the cheese and putting it in the oven for some extra plant based protein. So so good.

I’ve had this recipe in my rotation for a few years now and love it. A couple things I do a bit differently: I like to cook the pasta separately and let it finish cooking in the oven with the sauce (keeps the textures tasty), and I use Italian style chicken sausage which is also super good. It’s a lovely recipe and kid approved !

Completely cooked the pasta before adding to the sauce-without the added 1 C water- (Rummo “shellbows”) and although not al dente at the end of the day the dish was totally delicious. Also added a smidge of red wine and a teensy splush of balsamic glaze to the simmering sauce …..just cuz it’s my kitchen and I’m queen of it!

Source: https://cooking.nytimes.com/recipes/1020811-cheesy-baked-pasta-with-sausage-and-ricotta