Ingredients
1
box (16 oz) penne pasta
1
lb bulk Italian pork sausage
1
cup part-skim ricotta cheese
2
cloves garlic, finely chopped
1/2
teaspoon dried basil leaves
1/4
teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
4
cups tomato pasta sauce
8
oz fresh mozzarella cheese, cut into 1/4-inch slices
Small fresh basil leaves, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 7 to 8 minutes, stirring occasionally, until no longer pink. Drain.
In large bowl, stir together sausage, ricotta cheese, garlic, dried basil, pepper flakes, salt, pepper and 2 cups of the pasta sauce. Add cooked pasta; toss gently. Spoon mixture into baking dish. Top with remaining 2 cups pasta sauce. Arrange mozzarella cheese slices over sauce.
Bake uncovered 35 to 40 minutes or until thoroughly heated and cheese is melted. Garnish with fresh basil.
