Extra-Cheesy One-Pan Baked Pasta | Melissa Clark | NYT Cooking

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while ground beef can be more economical.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be less expensive while still melting well.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Grated Romano is often cheaper and has a similar flavor profile.

Start by browning the bulk sausage in a hot skillet with a little olive oil.

Break the sausage into small pieces while it cooks to ensure even distribution.

Crush fennel seeds using a mortar and pestle or the side of a knife to release their flavor.

Add sliced garlic to the skillet and sauté until it turns golden at the edges.

Add whole peeled plum tomatoes to the skillet, breaking them up as you go.

Add bay leaves to the mixture and let it simmer for about 10 minutes.

Stir occasionally to prevent sticking and ensure even cooking.

Remove the bay leaves after simmering.

Add fresh mozzarella to the mixture, tearing it into pieces and stirring it in for cheesy bites throughout.

Dollop ricotta cheese on top of the mixture, using your hands or a spoon to distribute it.

Sprinkle Parmesan cheese over the entire dish.

Preheat the oven to 425°F (220°C) before placing the dish inside.

Bake for about 20 minutes, checking for doneness.

If desired, broil for a minute to achieve a browner, more speckled top.

Garnish with fresh basil before serving, adding it at the end for a pungent flavor.

Let it rest for 10-15 minutes before serving to allow it to solidify.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens