I am letting you in on one of my secret weapon dishes: Ricotta Sausage Pasta Al Forno. Creamy and zesty ricotta red sauce dotted with crispy, juicy sausage-coated al dente pasta under a blanket of gooey mozzarella cheese and finished with garlic-flavored panko… are you drooling yet? I am.
This Ricotta Sausage Pasta Al Forno is one of those recipes that you can make over and over again and never get tired of. I LOVE making this dish when I’m cooking for any party, BBQ, or just hanging out with friends or family. It is easy to put together, can be made in advance, and travels really well. AND whenever people dig in, it’s always a fan favorite!! Be sure to make extra because the leftovers are even better!!!
Table of Contents
Why You’ll Love Ricotta Sausage Pasta Al Forno
- Perfect for gatherings: Make it ahead, and it travels well.
- Versatile: Customize with your favorite sausage or cheeses.
- Fan-favorite: Whenever I serve it, this pasta dish steals the show.
Ingredients for Ricotta Sausage Pasta Al Forno
Sauce + Pasta
- Olive oil
- ½ Yellow Onion (small dice)
- 4 cloves Garlic (minced, + 1 grated)
- Red pepper flakes or Calabrian chili pepper
- 28oz can of crushed San Marzano tomatoes (or blend whole tomatoes)
- 1 tbsp Sugar
- Fresh Basil
- Optional: 1 lb hot Italian sausage (crumbled; use half hot, half sweet for balance)
- 1 box Rigatoni pasta
- 1 cup grated Mozzarella (or mozzarella slices)
- ½ cup grated Parmigiano cheese
Ricotta Mixture
- 1 cup Whole Milk Ricotta
- ½ cup grated Parmigiano Cheese
- ¼ cup Whole Milk
- 1 tsp Garlic powder
- 1 tsp Salt
- ½ tsp freshly ground Black Pepper
- ¼ cup fresh Parsley (chopped)
- 1 Lemon (zested)
Panko Topping
- 2 tbsp Butter
- 1 clove Garlic (grated)
- ½ cup Panko breadcrumbs
- 1 tbsp Parsley (chopped)
- Pinch of Salt
How to Make Ricotta Sausage Pasta Al Forno
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add sausage and cook until browned (about 7 minutes). Remove and set aside.
- Make the Sauce: In the same pot, sauté garlic and chili pepper for 1 minute, then add onion with a pinch of salt. Cook until softened (5 minutes). Stir in tomatoes, sugar, and basil, then simmer for 30 minutes. Adjust seasoning to taste.
- Mix Ricotta: Combine ricotta, Parmigiano, milk, garlic powder, salt, pepper, parsley, and lemon zest in a bowl.
- Cook Pasta: Boil pasta in salted water, cooking 3 minutes less than the package recommends for al dente.
- Assemble: Combine ricotta mixture and sausage with the tomato sauce, then pour over strained pasta. Mix to coat evenly.
- Layer: In a baking dish, layer half the pasta and top with half the mozzarella and Parmigiano. Add the remaining pasta and cheeses. Cover with foil.
- Bake: Bake at 375°F for 15 minutes.
- Make Panko Topping: While baking, toast panko in butter with garlic until golden. Stir in parsley and salt.
- Finish: Remove foil from pasta, add panko topping, and broil for 5 minutes. Watch closely to avoid burning.
Serve hot and watch it disappear!
Tips for Perfect Ricotta Sausage Pasta Al Forno
- Prep Ahead: Assemble the dish in advance and refrigerate. Add the panko topping just before broiling.
- Freezing Option: This dish freezes well. Thaw overnight and bake as directed.
- Customize: Swap out sausage for ground beef, turkey, or even mushrooms for a vegetarian version. Or omit the meat all together!
FAQ
Can I make this dish without sausage?
Absolutely! The ricotta red sauce is flavorful enough to stand on its own. You can also add roasted vegetables or mushrooms for a vegetarian twist.
What’s the best pasta for this recipe?
Rigatoni is ideal because its ridges hold onto the sauce, but penne or ziti work well too.
Ricotta Sausage Pasta Al Forno
Creamy and zesty ricotta red sauce with sweet and hot sausage under melty mozzarella… This is simple, delicious and definitely fan-favorite dish that EVERYONE will love. It is my go-to whenever I'm cooking for a party, BBQ, or just hanging with friends and family.
Ingredients
Sauce + Pasta
- Olive oil
- 1/2 Yellow Onion, small dice
- 4 cloves Garlic , minced
- Red pepper flakes or calabrian chili pepper, to taste
- 28 oz can of crushed San Marzano tomatoes, I also like to use whole tomatoes and blend them before adding
- 1 tbsp 1 tbsp of Sugar
- Fresh Basil
- 1 lbs hot Italian sausage, removed from casing and crumbled (I like to use half hot and half sweet), Optional
- 1 box rigatoni pasta
- 1 cup grated mozzarella
- 1/2 cup grated Parmigiano cheese
Ricotta Mix
- 1 cup Whole Milk Ricotta
- 1/2 cup grated Parmigiano Cheese
- 1/4 cup Whole Milk
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 1 unit lemon, zested
Panko Topping
- 2 tbsp butter
- 1 unit garlic, grated
- 1/2 cup panko
- 1 tbsp parsley, chopped
- pinch salt
Instructions
- Heat 1 tbsp of olive oil on medium heat in a large pot. Add the crumbled sausage and cook, stirring frequently, until golden brown, about 7 minutes. Remove from the pot with a slotted spoon and set aside.
- Add the garlic and chili pepper to the same pot. Sauté for 1 minute until fragrant. Then add the onions and a pinch of salt. Cook for 5 minutes or until softened. Add crushed tomatoes, sugar, and a few pieces of fresh basil. Cover and allow the sauce to simmer and reduce for 30 minutes. Stir every now and then. *Adjust salt and pepper to taste.
- Combine ricotta, Parmigiano, milk, garlic powder, salt, black pepper, chopped parsley, and lemon zest.
- In a pot of salted boiling water, cook the pasta 3 minutes below the regular package’s recommended cooking time for al dente.
- Stir in the sausage and ricotta mixture to the tomato sauce, then pour over the cooked and strained pasta. Stir well to coat and combine.
- Add half the pasta to a large baking dish, then add half the mozzarella and Parmigiano cheese, and finish it with the rest of the pasta and cheese.
- Cover the tray with foil and place into a 375 F oven for 15 minutes on the middle rack, or until the cheese melts.
- While the pasta bakes, make the panko topping. Melt butter in a skillet over medium heat. Add the grated garlic, and after 30 seconds, add the panko. Cook stirring frequently, until it becomes golden brown, about 5 minutes. Cut the heat and add in a pinch of salt and the parsley.
- Remove the foil from the pasta, add the panko topping, and finish on a high broil for 5 minutes, watching closely, to get a crispy finish.
- Serve hot!
Nutrition
Calories: 820kcal, Carbohydrates: 76g, Protein: 36g, Fat: 41g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 110mg, Sodium: 1478mg, Potassium: 886mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1061IU, Vitamin C: 19mg, Calcium: 387mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @flavorsbyalessandra or tag #flavorsbyalessandra!
10/10 one of the best dishes I have ever made SO GOOOOD!!!!