Baked Penonni Pasta Arrabiata

There’s nothing cozier than a dish of baked pasta pulled straight from the oven. We toss ours with Italian sausage, herbed ricotta and fresh mozzarella, then finish with our Arrabbiata Pasta Sauce for just the right amount of heat. It’s simple, hearty, and made for gathering around the table.

SHOPPING LIST: 

1 package Bella Cucina Pennoni Rigate Pasta, cooked al dente 

1 Tablespoon Bella Cucina Extra Virgin Olive Oil 

1 pound Italian sausage

1 jar Bella Cucina Organic Arrabiata Sauce

1-2 Tablespoons Bella Cucina Fresh Basil Pesto 

1 teaspoon Bella Cucina Wild Oregano & Sage Savory Salt

1 cup whole milk ricotta cheese

16 ounces fresh mozzarella cheese, sliced 

1 cup Parmesan cheese, grated 

PREPARATION:  Preheat oven to 450F

In a saute pan, heat 1 Tablespoon of  Bella Cucina Extra Virgin Olive Oil  over medium heat. Add the sausage and break into small pieces as it cooks until fully browned, 5-10 minutes. 

In a bowl, stir 1 cup ricotta cheese with a heaping Tablespoon of Bella Cucina Fresh Basil Pesto , 1/2 cup of grated Parmesan cheese, and 1/2 teaspoon Bella Cucina Wild Oregano & Sage Savory Salt. 

Toss cooked pasta with warmed Bella Cucina Organic Arrabiata Sauce, cooked sausage, and 1/2 cup reserved pasta water. In a casserole dish, layer pasta, dot with herbed ricotta cheese, and top with remaining pasta. Layer sliced mozzarella cheese over the top and finish with the remaining Parmesan cheese and Bella Cucina Wild Oregano & Sage Savory Salt.

Bake for 15-20 minutes until bubbling and cheese is lightly browned.