Cheesy Baked Pasta With Beyond Sausage and Ricotta^★

• 3 tbsp extra-virgin olive oil
• 14 oz Beyond sausage (4 links)
• 4 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 1 pinch red-pepper flakes
• 1 can (28 oz) whole peeled tomatoes w/ juices
• 1 can (14oz) crushed tomatoes
• 2 bay leaves
• 2 tsp Kosher salt
• 12 oz dried pasta, shaped (shells, farfalle)
• 8 oz fresh mozzarella, torn into bite-size pieces
• 6 oz whole milk ricotta (¾ cup)
• ⅓ cup grated Parmesan
• ¼ cup basil leaves

Ingredients

• 3 tbsp extra-virgin olive oil
• 14 oz Beyond sausage (4 links)
• 4 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 1 pinch red-pepper flakes

Heat oven to 425 °F. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 - 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 - 2 minutes.

• 1 can (28 oz) whole peeled tomatoes w/ juices
• 1 can (14 oz) crushed tomatoes
• 2 bay leaves
• 2 tsp Kosher salt

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

• 12 oz dried pasta, shaped (shells, farfalle)
• ⅓ of 8 oz fresh mozzarella, torn into bite-size pieces

Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

• ⅔ of 8 oz fresh mozzarella, torn into bite-size pieces
• 6 oz whole milk ricotta (¾ cup)
• ⅓ cup grated Parmesan
• ¼ cup basil leaves

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 - 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 - 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.