Cheesy Baked Pasta with Sausage and Ricotta

Step 1: Heat oven to 425 degrees.

Step 2: Heat oil in a large skillet over medium-high.

Step 3: Added sausage into skillet and cook until starting to brown, stirring occasionally, 5 to 7 minutes.

Step 4: Stir in garlic, oregano, and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Step 5: Stir in marinara sauce, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

Step 6: Stir in pasta and 1 cup water and return to a simmer.

Step 7: Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan.

Step 8: Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Step 9: Pour the pasta and sauce mixture into a 9x13 baking dish or stoneware.

Step 10: Stir in the dollops of ricotta and top pasta with remaining mozzarella.

Step 11: Sprinkle with Parmesan, then transfer to oven.

Step 12: Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 20-26 minutes.

Step 13: (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.)

Step 14: Remove from oven and let cool slightly before serving.

Step 15: Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.