Cheesy Baked Pasta With Sausage and Ricotta

Recipe Credit - Melissa Clark (in The New York Times)

Photo Credit - David Malosh

NY Times Food Stylist - Simon Andrews

This quick pasta dish is like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Link to Cheesy Baked Pasta With Sausage and Ricotta

TheITGourmet NOTE and TIPS: We make this dish without the sausage altogether and it's fabulous!!! Additionally instead of using the tomatoes we just use a good quality jarred pasta sauce.