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1
Preheat the oven to 400 degrees F.
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2
Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm.
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3
Drain.
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4
Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes.
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5
Transfer the pasta to an oiled 9 by 13-inch baking dish.
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6
Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan.
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7
Bake until lightly browned and hot, about 30 minutes.
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8
Serve immediately.
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9
2 tablespoons extra-virgin olive oil
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10
1 pound sweet and or spicy Italian sausages, casing removed and crumbled
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11
1/4 medium onion, diced (about 3 tablespoons)
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12
3 cloves garlic, chopped
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13
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
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14
Sprig fresh thyme
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15
Sprig fresh basil
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16
2 teaspoons kosher salt
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17
Freshly ground black pepper
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18
Heat the oil in a medium saucepan over medium-high heat.
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19
Cook the sausage until beginning to brown, about 3 minutes.
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20
Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
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21
Add the tomatoes and the herb sprigs and bring to a boil.
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22
Lower the heat and simmer, covered, for 10 minutes.
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23
Remove and discard the herb sprigs.
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24
Stir in the salt and season with pepper, to taste.
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25
Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
