Überbackene Penne mit Wurst

Zutaten

• 1 pound penne pasta
• 1 pound Italian sausage (casings removed if needed)
• 4 cloves minced garlic
• Olive oil for pan
• 2 24- oz jars marinara sauce - your favorite brand
• 1 teaspoon dried Italian seasoning
• 1/4 cup chopped fresh basil
• 1 1/2 cups ricotta cheese
• 3 cups shredded mozzarella cheese (preferably whole milk (not part-skim))
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Zubereitung

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a large pot with generously salted water, cook pasta according to instructions until al dente. Drain and transfer back into the pot. Tip: Slightly undercook because it will continue cooking in the oven later.

3. 3

   In a large pan over medium-high heat, cook Italian sausage over medium-high heat, breaking it up, until cooked through and golden brown, about 6 minutes. Add the minced garlic and Italian seasoning until fragrant, about 1–2 minutes

4. 4

   Stir in the marinara sauce and fresh basil, scraping the bottom of the skillet to release the brown bits. Season with salt and pepper to taste. Bring to a simmer and cook uncovered for 6–8 minutes, stirring occasionally, until slightly thickened and the flavors are well combined.

5. 5

   Transfer about ¾ of the meat sauce into the pot with the cooked pasta (drained), and stir until the pasta is evenly coated. Transfer to a large 9x13 baking dish.

6. 6

   Evenly spoon over ricotta on top of the pasta, pushing some of it down. Top with the remaining meat sauce.

7. 7

   Top with the mozzarella and parmesan cheeses evenly. Cover with foil and bake at 375 degrees F for 35 to 40 minutes, until the cheese has melted. Uncover and broil on high for 1 to 2 minutes until slightly golden brown and bubbly.

8. 8

   Let it cool for a few minutes and serve while still warm and extra cheesy! Enjoy!