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.

It's great. Can't give 5 stars tho bc it's just not surprising or exceptional. Just really good. Perfect weeknight dinnie w/ leftovers taken to school/work, innit?

Only changes I made were:- 1/2 lb sweet Italian sausage- 1 28 oz can San Marzano tomatoes- 9 oz corkscrew pastaThis made enough for two dinners for two of us. Served with salad and crusty bread Fantastic and will make this one again. Loved the interplay with fresh mozzarella and ricotta. One pan and very little cleanup were bonuses.

I thought this was yummy. I did use shredded mozzarella instead of fresh & made it 1 pound of sausage but other than that I followed the recipe.

Very good. I used about 3/4ths the ricotta (seemed excessive). Only note is I'd use less fennel. I LOVE fennel, but it overpowers some of the other flavors. Otherwise, really great and easy recipe.

Huge flavor to effort ratio. I put whole pound sausage, 8 oz pasta (small elbows) which was plenty - I was afraid my skillet wouldn't hold it all - eyeballed the ricotta and the parmesan. Used thyme instead of bay leaves - I never have those - and mozzarella pearls so I didn't have to tear into bite sized pieces. Thank you, Melissa!

Jassa loved this! Served it his last night with us on his first solo visit, 3/14/24. Hope there are many more opportunities to cook for him!

I sautéed 1/2 yellow onion with the sausage is my only addition. Way better than I expected. Will make this again and again.

This is delicious! I’ve made it several times over the past year. I typically use a pound of sausage and 16oz of pasta. I add an extra 1/2 cup of water to accommodate the increased pasta. I also like to add thinly sliced zucchini to incorporate some veggies. I add it just before the cheese. Delicious!

I read the reviews and adopted some suggestions. I used my dutch oven, added an onion, used spicy ground sausage and skipped the red pepper flakes. I precooked the pasta 1/2 way before putting in the pot. I doubled/tripled the measurements of herbs and garlic. I deglazed the pot with balsamic vinegar and worcestershire sauce. I replaced the can of whole tomatoes with crushed and replaced the small can of crushed with a can of fire roasted chopped tomatoes. Family loved it and asked for seconds.

Reduced the salt to .75 tsp. That was plenty. Otherwise a fabulous dish. Very well seasoned

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