By cooking.nytimes.com

Cheesy Baked Pasta With Sausage and Ricotta

Ingredients

4 servings

3 tablespoonsextra-virgin olive oil

0.75 poundhot italian sausage

bulk, or mild, pork, chicken or turkey

4garlic cloves

thinly sliced

1 teaspoondried oregano

½ teaspoonfennel seeds

coarsely crushed

red-pepper flakes

plus more for serving, optional

1 x 28 ouncecan whole peeled tomatoes with juices

1 x 14 ouncecan crushed tomatoes

or strained

2bay leaves

kosher salt

12 ouncesdried pasta

such as small shells, farfalle or other shaped pasta

8 ouncesfresh mozzarella

torn into bite-size pieces

¾ cupwhole-milk ricotta

⅓ cupgrated parmesan

¼ cupbasil leaves

black pepper

for serving

Instructions