Instructions
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1.Preheat oven to 375°F.
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2.Sauté sausage and smashed garlic in olive oil, breaking up sausage as it browns.
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3.Add tomatoes, fennel, basil, salt and pepper. Simmer about 30 minutes.
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4.In the meantime, boil water and cook the penne until al dente.
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5.Drain but do not rinse, saving about 1/4 cup of the pasta water. Pour the pasta water into the tomato sauce and stir in. (This will help the sauce cling to the pasta.)
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6.In large bowl, mix ricotta, mozzarella, Parmesan, fresh basil and fresh parsley. Season with salt and pepper to taste.
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7.Combine penne, sauce and cheese mixture.
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8.Spoon into 13”x9” glass casserole or ceramic pie pans. Sprinkle extra mozzarella and Parmesan on top.
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9.Bake for 20 minutes, turning up to broil for last few minutes until top is golden and bubbly.
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10.Let sit 5-10 minutes. Serve.
Ingredients
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3 tablespoons extra virgin olive oil
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2 garlic cloves, smashed
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1 pound spicy and/or sweet Italian sausage
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2 teaspoons dried organic basil
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1 teaspoon organic fennel seed
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Sea salt and pepper, to taste
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2 28-ounce cans of plum tomatoes, blended in food processor
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1 bunch fresh basil chopped
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1/4 cup fresh Italian parsley chopped
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1/2 pound mozzarella cut into small cubes, plus 1/2 cup shredded for topping
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3 cups ricotta
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1/4 cup grated Parmesan cheese, plus extra to sprinkle on top
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1 pound penne pasta