-
1
Fill a large stock pot with water and bring to a boil.
-
2
In a large saute pan, begin browning your sausage.
-
3
Once evenly browned, drain any excessive fat from the pan.
-
4
Add the crushed tomatoes and the tomato sauce to the pan, stir well and bring to a simmer.
-
5
Add the minced garlic and basil and stir well.
-
6
Allow to simmer for 10 to 15 minutes.
-
7
Once water is boiling, salt the water and add your pasta.
-
8
Stir well.
-
9
Dont cook the pasta to completion or based on the package directions.
-
10
You only want to cook the pasta partially since this is going to bake in the oven and complete the cooking process.
-
11
I usually allow it to boil for about 6 to 7 minutes.
-
12
Once pasta is done, drain it in a colander and then pour it back into the stock pot, or into a large mixing bowl.
-
13
Now add the sausage mixture, 2/3 of the shredded mozzarella, and the entire container of ricotta cheese.
-
14
Stir until fully combined.
-
15
Pour this into a large baking dishmine was slightly larger than 13 x 9cover with aluminum foil and allow to bake in the oven for 35 minutes at 350 degrees, or until hot and bubbly.
-
16
Once done, remove the foil and sprinkle the top with the reserved mozzarella cheese.
-
17
Return the pan to the oven and allow it to cook until the cheese is completely melted.
-
18
Remove from the oven and serve immediately.
-
19
Note: This recipe makes enough for 8 people.
-
20
You can either make the full recipe if you have that many to feed, halve the recipe for a smaller dinner, or bake this up in two separate dishes where you can eat one tonight and freeze the other one for a future meal.
-
21
Serve with a side salad and some garlic bread.
