Baked penne with Italian sausage and ricotta

• 450 g penne pasta
• 450 g Italian pork sausagecasings removed
• 700 ml store-bought marinara sauce
• 250 g ricotta cheese
• 200 g low-moisture mozzarella cheeseshredded
• 40 g parmesan cheesefinely grated
• 1 large eggs
• 3 garlic clovesminced
• ½ tsp red pepper flakes
• 1 tsp kosher salt
• ½ tsp black pepper
• 10 g fresh basilroughly torn
• 1 tbs olive oil

1. 1

   Preheat oven to 220°C (425°F). Bring a 6-liter pot of well-salted water to a rolling boil. Cook the penne for 2 minutes less than the package directions — it should still have a firm, chalky bite in the center since it'll finish cooking in the oven. Drain in a colander and return to the pot.

   Tip: Undercooking is key here. The pasta absorbs sauce and keeps cooking in the oven, so al dente now means mushy later.

2. 2

   While the water heats and pasta cooks, heat the olive oil in a 30cm skillet over medium-high heat. Add the sausage in rough chunks, breaking it apart with a spoon. Cook until deeply browned and cooked through with crispy edges, about 5-6 minutes. The fond on the bottom of the pan is flavor gold.

3. 3

   Drop the heat to medium, add the minced garlic and red pepper flakes to the skillet, and stir constantly until the garlic turns fragrant and just barely golden, about 30-45 seconds. Pour in the marinara sauce, stir to scrape up all the fond from the pan, and let it simmer for 1 minute until heated through and slightly thickened.

4. 4

   In a mixing bowl, combine the ricotta, egg, half the parmesan (about 20g), a pinch of salt, and a few grinds of black pepper. Stir until smooth and creamy.

5. 5

   Pour the sausage-marinara mixture over the drained penne in the pot. Add half the shredded mozzarella and toss everything together until every piece of pasta is coated.

6. 6

   Transfer the pasta to a 23x33cm (9x13 inch) baking dish and spread it into an even layer. Drop spoonfuls of the ricotta mixture across the top — about 8-10 dollops scattered evenly. Sprinkle the remaining mozzarella and parmesan over everything.

7. 7

   Bake uncovered on the middle rack until the cheese is melted and golden brown with bubbly, caramelized edges, about 15 minutes. If you want extra color on top, switch to the broiler for the last 1-2 minutes and watch it closely.

   Tip: Keep a close eye under the broiler — it goes from golden to burnt in seconds.

8. 8

   Let the baked penne rest for 5 minutes — it'll firm up slightly and the sauce will thicken as it cools. Scatter the torn fresh basil over the top before serving.

   Tip: Keeps in the fridge for up to 3 days, covered. Reheat individual portions in the microwave or the whole dish in a 180°C (350°F) oven covered with foil for about 20 minutes.

• large pot (6-liter (6-quart))
• skillet (30cm (12-inch))
• 9x13 inch baking dish (23x33cm (9x13 inch))
• mixing bowl
• colander

Per serving

Nutritional values are estimates only.