We made some slight modifications to this recipe.
1) I can never find cool pastas...it's pretty lame. So I used some leftover rigatoni.
won't can't eat ricotta, so I used a mixture of mozzarella and 5-cheese Italian mix with the Parmesan. You could also use cottage cheese, but my husband never would have eaten it if I used it.
Brenda suggests to cook the pasta separate. I find this to be easier and then your noodles don't get bloated and overcooked. It's a great tip that I will be using in noodled pastas to come!
What you need:
- 2 tbsp. olive oil
- 1 1/2 lb. Italian sausage
- 3 cups chopped onion
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 2 tbsp. tomato paste
- 1 (28 oz.) can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 oz. mafalda or fusilli pasta
- 1/2 cup fresh basil, finely chopped
- Salt and pepper
- 8 oz. ricotta
- 1/2 cup grated Parmesan
- 1/4 tsp. salt
- Pinch ground pepper
- 2 cups mozzarella cheese
Add onions and cook for 6 more minutes.
Add tomato paste and cook for 3 to 4 minutes.
Add diced tomatoes, bay leaves, and chicken stock.
In a separate pot, cook pasta until al dente; drain.
In a bowl, combine ricotta, Parmesan, 1/4 tsp. salt, and pinch of pepper.
Place a little of the cheese mixture into each serving bowl.
Top cheese with a little pasta and then ladle over some soup.
Very, very last, sprinkle as much or as little mozzarella as you want on top. Enjoy!