Subj : Melissa Clark Top 50 - 14
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From : Dave Drum
Date : Mon Sep 23 2024 06:03 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cheesy Baked Pasta w/Sausage & Ricotta
Categories: Pasta, Pork, Cheese, Herbs, Vegetables
     Yield: 4 servings

     3 tb Extra-virgin olive oil
   3/4 lb Hot or mild Italian sausage
     4 cl Garlic; thin sliced
     1 ts Dried oregano
   1/2 ts Fennel seeds; coarse
          - crushed
       pn Red-pepper flakes; more for
          - serving
    28 oz Can whole peeled tomatoes;
          - undrained
    14 oz Can crushed or strained
          - tomatoes
     2    Bay leaves
          Salt
    12 oz Dried pasta shapes
     8 oz Fresh mozzarella; in
          - bite-size pieces
     6 oz Whole-milk ricotta
   1/3 c  Grated Parmesan
   1/4 c  Basil leaves
          Black pepper; to serve

 Set oven @ 425ºF/218ºC.

 Heat oil in a 12" 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.

 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.

 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.

 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.

 By: Melissa Clark

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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