Categories: Pasta

Ingredients

• Kosher salt
• 8 oz. cavatappi
• 12 oz. Italian sausage, bulk
• 1/4 cup olive oil
• 1 small onion, finely diced
• 1 large garlic clove, grated
• 2 tsp herbs de Provence
• 28 oz. can crushed tomatoes
• Black pepper
• 1 cup ricotta
• 1/2 cup shredded Italian cheese blend
• 1 tsp grated lemon zest, plus 1 tbsp lemon juice
• 1 romaine lettuce heart, chopped

Directions

1. eheat the oven to 500. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than directed for al dente. Reserve 1 cup cooking water, then drain.

2. Meanwhile, cook the sausage in 1 tbsp 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.

3. Heat 1 more tbsp olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbs 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.

4. Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 tsp each salt and pepper and 3 tbsp 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.

5. Toss the lettuce with the lemon juice and remaining 2 tbsp olive oil; season with salt and pepper. Serve with the pasta.

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