Cheesy Baked Pasta With Sausage and Ricotta Recipe (2024)

Rather than put four ounces of unused sausage in the freezer and four ounces of unused pasta in the pantry, we used the full pound of each, upped the measures of strained tomatoes, fennel and oregano by a third, and added a half cup of red wine. Turned out perfectly. We’ll put this one in rotation. The fennel and the fresh basil really take it up a level.a

Made (nearly) precisely as written. Deglazed sausage with a little Chianti. Tomatoes seemed a little watery to begin so added a little less water with pasta. Nice “collezione” orecchiette. Fabulous and fast!!

Another Melissa Clark. She can do no wrong.

No way would this fit in my 12-inch skillet. Transferred it to a Dutch oven. Delicious.

Let me start by saying that Melissa Clark’s recipes make dinner time at my house easier, more interesting, and more fun for me as a cook. We eat better because of the talented staff at the NYT. This recipe was a big hit with everyone from the picky kids to the grandparents in attendance that night. I loved the ricotta addition. Whole San Marzano tomatoes are a must. I used orecchiette pasta and it was perfect.

Could we have the quantity of Parmagiano Reggiano in weight as well please? I buy mine in a chunk and my grater gives a very fluffy product so that I’m never sure how what I add matches the quantity called for in the recipe.

Because whole tomatoes are typically better quality tomatoes. https://www.seriouseats.com/2015/10/canned-tomato-types-and-use-what-kind-to-buy.html

Slipped in about a TB of anchovy paste and subbed green lentils (1 cup) for pasta to make it gluten free. This was great!

I replaced the sausage with eggplant to make vegetarian and was perfect - thank you,

This could have been absolutely delicious, if I had par-cooked the pasta before adding it. As it was, the pasta came out with a consistency a little like glue, though the rest of the dish was very good. I will make it again, but cook the pasta at least halfway through first.

Melissa,I made this tonight and it was quite good. The only thing I would change is pick a pasta that is “done” in maybe 7-9 minutes. I picked one that said 11-12 and it was still a tad chewy after the oven. But this is a terrific recipe. Thanks for another Melissa Dinner to add to my repertoire.

Used San Marzanos for the sauce and vegetarian sausage, and went a little heavy on the ricotta because I am human... turned out very well as written - have faith in the amount of salt, it turns out to be right by the end.

OK, but texture and taste can be significantly improved. Texture - even when well broken up, the whole tomatoes are like random clumps of uninvited guests. Also, recipe is too dry and the cheese is not well integrated. Recommend replacing canned tomato ingredients with 1 (28-ounce) can crushed tomatoes and 1 (14-ounce) can diced tomatoes. This addresses texture and adds liquid. Fold in at least half of the ricotta (4-ounces) into the pasta tomato mix - instead of using just as topping.

Made exactly as written (except I added 1 teaspoon of sugar to the sauce) and it was perfect. Used rigatoni. I *might* parboil the pasta first next time before adding to sauce; sometimes one-pot pasta can taste a little gummy — it was perfectly al dente, but I don’t always love *all* the starchy taste that gets left in when pasta cooks directly in its sauce instead of in water that gets drained off.

Pound for pound, dollar for dollar, minute for minute—this is the most delicious recipe on NYT. Make it exactly as directed.

Full tub ricotta, no fresh mozzarella

This was fabulous and pretty quick. I made the sauce and let it simmer for awhile, parboiled the pasta and added an onion. Other than that, fantastic recipe!

Made this as written and it was delicious. Used shells and fire-roasted diced tomatoes because that is what I had. Comfort food at its best. I used a relatively shallow 12-inch enameled cast iron pan and it was full. If you used 16 oz pasta, 1 lb of sausage and more liquid you would need a bigger pan but it would be worth it for the leftovers.

Pasta cooked well but it needs some zip. Recommend doubling fennel, adding a lot of oregano and basil, hot pepper flakes. Or hot Italian sausage or sweet, not mild.

Added red wine along with the water

I'm a native New Yorker but now living in London. Lots of sausages available here, but none with the flavor of the Italian sausages I loved in NY - spicy, fennelly, yummy! Would love to get a recipe to recreate the sweet and hot Italian sausages I miss.

I fix it by subbing mostly-done baked spaghetti squash for the pasta. Guests love it!

This is fantastic as written - a little more or less of anything - it’s still fantastic

Have made this for years calling it "Lazy Lasagna."

Maybe use tomato pesto sauce

Good. Used marscarpone cheese to good effect. Scaled up to 1 pound of pasta, 1 pound sausage, 1 big can of tomato 2 small cans of crushed tomato.

This should have been delicious - it’s my favorite flavor profile - but it turned out soggy and tasteless for me. I used vegan Italian sausage, but otherwise followed the recipe as written. Don’t know what went wrong, but I’m not inclined to try it again - there are plenty of fabulous Italian recipes available here!

We call this deconstructed lasagna when we serve to guests. Always a hit.

Can you make this recipe ahead up to the point of putting it in the oven. Freeze, defrost and bake when wanting to serve?

Add fire-roasted tomatoes and spicy Italian sausage for some needed zing!