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Ingredients
1/2 Pound penne, rigatoni, ziti or rotini pasta
2 Garlic cloves, minced
3/4 Pound Italian sausage, casings removed
1 (24 oz) Jar marinara sauce
1/2 Teaspoon kosher salt
1/8 Teaspoon ground black pepper
1/2 Teaspoon dried Italian seasoning
1/8 Cup chopped fresh basil, plus more for serving
3/4 Cups whole milk ricotta
1/4 Cup grated Parmesan cheese
2 Cups shredded mozzarella cheese
Instructions
Preheat oven to 375�F.
In a large pot with salted water, cook penne according to instructions, until al dente. Drain and transfer pasta back into the pot.
In a large deep skillet, add sausage and cook about 5-8 minutes, breaking up the meat into small chunks, drain any excess fat. Make some room in the skillet, and add some olive oil and the garlic. Saut� a few minutes and mix with the sausage.
Add marinara sauce, kosher salt, black pepper, basil, and Italian seasoning, bring to a boil and reduce to a simmer. Simmer about 8 minutes, covered.
Ladle about 3/4 of the sauce onto the pot with pasta. Toss to combine.
Spread some of the remaining sauce onto a 9" x 13" baking pan. Transfer half the prepared penne with sauce into the pan.
Spread half of the ricotta on top and roughly smoothing it over, pushing some of it down into pasta. Repeat layers of remaining pasta and sauce. Top with mozzarella and parmesan cheese.
Loosely cover pan with foil, making sure that the foil is not directly touching the cheese, if possible.
Bake about 30 minutes. Remove foil and broil 1-3 minutes until golden brown. Watch it closely so it doesn�t burn! Top with more basil and serve.