Ingredients
3 tablespoon olive oil
3/4 pound sausage
4 clove garlic
1 teaspoon oregano
1/2 teaspoon fennel seeds crushed
28 ounce whole peeled tomatoes can
14 ounce crushed tomato can
2 batch bay leaves
1 teaspoon salt to taste
8 ounce mozarella torn into pieces
6 ounce ricotta whole milk
1/3 cup parmesan grated
1/4 cup basil leaves
1/2 teaspoon black pepper to taste
Preparation
oven 425
cook sausage til brown, for 5-7 minutes
stir in garlic, oregano, fennel seeds and red pepper flakes cook another 2 min
Stir in whole tomatoes and juice - break them up add bay leaves and 2 tsp salt. simmer 10 min til thick
stir in pasta and 1 cup of water and return to simmer. simmer for 2 minutes. Remove from heat take out bay leaves and fold in 1/3rd of the mozzarellas
Top pasta with remaining mozzarella and dollops ricotta. Sprinkle with Parmesan and trans to oven. Bake until pasta is tender when poked with a fork and cheese is bubbly and lightly golden. 18-22 min. Remove from oven and and cool slightly before Erving - top with bail and black pepper and more rd-pepper flakes
