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  "title": "Cheesy Baked Pasta With Sausage and Ricotta",
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      "text": "Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.",
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      "originalText": "Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.",
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      "text": "Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.",
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      "originalText": "Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.",
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      "text": "Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.",
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      "originalText": "Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.",
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      "text": "Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.",
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      "originalText": "Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.",
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    "text": "Yield:4 servings",
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  "source": {
    "url": "https://cooking.nytimes.com/recipes/1020811-cheesy-baked-pasta-with-sausage-and-ricotta",
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    "author": "Melissa Clark",
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    "originalText": "---\ntitle: \"Cheesy Baked Pasta With Sausage and Ricotta Recipe • 5★\"\nsource: \"https://cooking.nytimes.com/recipes/1020811-cheesy-baked-pasta-with-sausage-and-ricotta\"\nauthor:\n- \"[[Melissa Clark]]\"\npublished: 2020-02-15\ncreated: 2026-06-14\ndescription: \"Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.\"\ntags:\n---\n- Credit...The New York Times Cooking\nLike a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.\n---\n## Ingredients\nYield:4 servings\n- 3 tablespoons extra-virgin olive oil\n- ¾ pound bulk hot or mild Italian sausage (pork, chicken or turkey)\n- 4 garlic cloves, thinly sliced\n- 1 teaspoon dried oregano\n- ½ teaspoon fennel seeds, coarsely crushed\n- Pinch of red-pepper flakes, plus more for serving (optional)\n- 1 (28-ounce) can whole peeled tomatoes with their juices\n- 1 (14-ounce) can crushed or strained tomatoes\n- 2 bay leaves\n- Kosher salt\n- 12 ounces dried pasta, such as small shells, farfalle or other shaped pasta\n- 8 ounces fresh mozzarella, torn into bite-size pieces\n- 6 ounces whole-milk ricotta (about ¾ cup)\n- ⅓ cup grated Parmesan\n- ¼ cup basil leaves\n- Black pepper, for serving\n[Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions)\n## Preparation\n1. Step 1\nHeat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.\n2. Step 2\nStir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.\n3. Step 3\nStir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.\n4. Step 4\nTop pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like."
  },
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      "sourceExcerpt": "- Pinch of red-pepper flakes, plus more for serving (optional)"
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      "sourceExcerpt": "- Kosher salt"
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      "sourceExcerpt": "- 12 ounces dried pasta, such as small shells, farfalle or other shaped pasta"
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      "sourceExcerpt": "- 8 ounces fresh mozzarella, torn into bite-size pieces"
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      "sourceExcerpt": "- 6 ounces whole-milk ricotta (about ¾ cup)"
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          "numerator": 2,
          "denominator": 1
        }
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": null,
      "alternatives": [],
      "originalText": "- 2 bay leaves"
    },
    {
      "id": "ing10",
      "name": "Kosher salt",
      "note": null,
      "unit": null,
      "divided": null,
      "optional": null,
      "quantity": {
        "max": null,
        "kind": "unknown",
        "text": null,
        "value": null
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": null,
      "alternatives": [],
      "originalText": "- Kosher salt"
    },
    {
      "id": "ing11",
      "name": "dried pasta",
      "note": null,
      "unit": {
        "code": "oz",
        "label": "ounces",
        "system": "us_customary"
      },
      "divided": null,
      "optional": null,
      "quantity": {
        "max": null,
        "kind": "exact",
        "text": "12",
        "value": {
          "numerator": 12,
          "denominator": 1
        }
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": "such as small shells, farfalle",
      "alternatives": [
        "other shaped pasta"
      ],
      "originalText": "- 12 ounces dried pasta, such as small shells, farfalle or other shaped pasta"
    },
    {
      "id": "ing12",
      "name": "fresh mozzarella",
      "note": null,
      "unit": {
        "code": "oz",
        "label": "ounces",
        "system": "us_customary"
      },
      "divided": null,
      "optional": null,
      "quantity": {
        "max": null,
        "kind": "exact",
        "text": "8",
        "value": {
          "numerator": 8,
          "denominator": 1
        }
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": "torn into bite-size pieces",
      "alternatives": [],
      "originalText": "- 8 ounces fresh mozzarella, torn into bite-size pieces"
    },
    {
      "id": "ing13",
      "name": "whole-milk ricotta (about ¾ cup)",
      "note": null,
      "unit": {
        "code": "oz",
        "label": "ounces",
        "system": "us_customary"
      },
      "divided": null,
      "optional": null,
      "quantity": {
        "max": null,
        "kind": "exact",
        "text": "6",
        "value": {
          "numerator": 6,
          "denominator": 1
        }
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": null,
      "alternatives": [],
      "originalText": "- 6 ounces whole-milk ricotta (about ¾ cup)"
    },
    {
      "id": "ing14",
      "name": "Parmesan",
      "note": null,
      "unit": {
        "code": "cup",
        "label": "cup",
        "system": "unknown"
      },
      "divided": null,
      "optional": null,
      "quantity": {
        "max": null,
        "kind": "exact",
        "text": "⅓",
        "value": {
          "numerator": 1,
          "denominator": 3
        }
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": "grated",
      "alternatives": [],
      "originalText": "- ⅓ cup grated Parmesan"
    },
    {
      "id": "ing15",
      "name": "basil leaves",
      "note": null,
      "unit": {
        "code": "cup",
        "label": "cup",
        "system": "unknown"
      },
      "divided": null,
      "optional": null,
      "quantity": {
        "max": null,
        "kind": "exact",
        "text": "¼",
        "value": {
          "numerator": 1,
          "denominator": 4
        }
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": null,
      "alternatives": [],
      "originalText": "- ¼ cup basil leaves"
    },
    {
      "id": "ing16",
      "name": "Black pepper",
      "note": null,
      "unit": null,
      "divided": null,
      "optional": null,
      "quantity": {
        "max": null,
        "kind": "unknown",
        "text": null,
        "value": null
      },
      "modifiers": [],
      "equivalents": [],
      "packageSize": null,
      "preparation": "for serving",
      "alternatives": [],
      "originalText": "- Black pepper, for serving"
    }
  ],
  "ingredientGroups": [
    {
      "id": "ig1",
      "title": null,
      "componentId": null,
      "ingredientIds": [
        "ing1",
        "ing2",
        "ing3",
        "ing4",
        "ing5",
        "ing6",
        "ing7",
        "ing8",
        "ing9",
        "ing10",
        "ing11",
        "ing12",
        "ing13",
        "ing14",
        "ing15",
        "ing16"
      ]
    }
  ],
  "instructionGroups": [
    {
      "id": "sg2",
      "title": "Step 1",
      "stepIds": [
        "step1"
      ],
      "componentId": null
    },
    {
      "id": "sg3",
      "title": "Step 2",
      "stepIds": [
        "step2"
      ],
      "componentId": null
    },
    {
      "id": "sg4",
      "title": "Step 3",
      "stepIds": [
        "step3"
      ],
      "componentId": null
    },
    {
      "id": "sg5",
      "title": "Step 4",
      "stepIds": [
        "step4"
      ],
      "componentId": null
    }
  ]
}