Baked Penne With Sausage And Creamy Ricotta
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 pound hot or sweet Italian fennel sausage, casings removed
- One 28-ounce can tomato puree
- 1 1/2 cups water
- 1 1/2 teaspoons sugar
- 1 bay leaf
- 1/4 teaspoon ground fennel
- Salt and freshly ground pepper
- 1 pound penne
- Creamy Ricotta
- 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
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