This has become one of my favorite recipes and I have tweaked it a lot at times to suite what I have on hand, and it is bulletproof. I premake my own ragu sauce to I use that instead of the directions to make your own sauce, but I made it as written once and it was just as good (works great with beyond italian sausage!). I also use any short pasta that I have on hand. The only adjustment it could use is possibly seasoning the ricotta with salt and pepper.
