Name: Baked Cavatappi with Sausage
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces cavatappi or other corkscrew pasta; 12 ounces loose lean turkey sausage; 1/4 cup extra-virgin olive oil; 1 small onion, finely diced; 1 large clove garlic, grated; 2 teaspoons herbes de Provence; 1 28-ounce can crushed tomatoes; Freshly ground pepper; 1 cup part-skim ricotta cheese; 1/2 cup shredded Italian cheese blend; 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice; 1 romaine lettuce heart, chopped

Directions

Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.

Photograph by Ralph Smith

Baked Cavatappi with Sausage

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