Baked Elbows with Fresh Ricotta

Baked Ziti or Elbows in a rich bolognese sauce with fresh ricotta is a classic comfort food. This arrangement has a crispy panko crus that gives a nice contrast to the soft creamy ricotta and saucy pasta.

1/2 lb large elbow macaroni

1 lb favorite Italian sausage

2 cloves garlic, minced

1 tsp herbs de Provence or Italian herbs

2 Tbsp sun-dried tomatoes packed in oil, minced

1 6-oz can tomato paste

1 28-oz can crushed tomatoes

1 4-oz can mushrooms, with liquid

1 lb fresh ricotta

1 lb mozzarella cheese cut into strips

1/4 cup panko crumbs mixed with 2 tsp olive oil

Preheat oven to 350F. Bring 2 quarts water to a boil in a pot. Salt generously for the pasta. Add the pasta and cook, stirring every once in a while, until al dente. Reserve a cup of cooking water and drain pasta. Set aside.

Meanwhile, sauté the sausage in a skillet or large saucepan. After about 5 minutes, and sausage has browned, add garlic, herbs and sun-dried tomatoes. Cook another 2-3 minutes.

Add the tomato paste and cook another 4-5 minutes, until the paste darkens and develops a rich aroma.

Add the crushed tomatoes, mushrooms and their liquid, and bring to a gentle boil. Reduce to a simmer and cook another 15 minutes or so, to develop flavor. Adjust consistency as needed using the reserved pasta cooking liquid.

Lay down half the sauce in an oiled 9x13-inch casserole. spread the pasta evenly over the sauce. Dab the ricotta in clumps about the pasta.

Nestle half the mozzarella about the pasta.

Now cover pasta with the remaining sauce and half the remaining cheese.

Sprinkle the panko crumbs on top and finish with the remaining cheese.

Cover casserole with aluminum foil and bake in oven for 30 minutes. Remove foil and bake another 15-20 minutes, until brown and bubbly.

Serve with a nice side salad or slaw if desired. Serve 4-6.

Cook's Note: You could certainly use ziti or many other macaroni shapes for this dish.

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