Easy Skillet Baked Ziti With Sausage And Ricotta Recipe

• 1 pound dry ziti, penne, or other tubular pasta
• Kosher salt
• 1 (28-ounce) can plus 1 (14-ounce) can whole peeled tomatoes
• 1 cup heavy cream
• 1 cup
• or store-bought low-sodium chicken stock, or water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 pound sweet or hot Italian sausage, removed from casing
• 1 large onion, finely diced (about 1 1/2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1/4 cup finely minced fresh parsley leaves, divided
• 12 ounces high-quality ricotta cheese (see note)
• 1 pound low-moisture whole-milk mozzarella cheese, cut into 1/2-inch cubes
• 3 ounces roughly grated Parmigiano-Reggiano, divided

1. Place pasta in a large bowl and cover with hot water. Season generously with salt. Let rest, stirring twice during the first 10 minutes, while you prepare the other ingredients.
2. Use a hand blender or countertop blender to process tomatoes until mostly smooth, but still a little chunky. Set aside 3/4 cup of tomatoes. Combine remaining tomatoes, heavy cream, and chicken stock in a medium bowl. Season to taste with salt and set aside.
3. Heat oil and butter in a large straight-sided saute pan or Dutch oven over medium-high heat, swirling, until butter is mostly melted. Add sausage and cook, mashing with a potato masher or a whisk, until sausage is no longer pink, about 5 minutes. Add onion and garlic, reduce heat to medium, and cook, stirring frequently, until softened but not browned, about 5 minutes. Add oregano, red pepper flakes, and half of parsley and cook, stirring, until fragrant, about 1 minute.
4. Add tomato and cream mixture to pan with sausage. Drain noodles in a large colander set in the sink, then add to pan and stir to combine. Stir in half of ricotta, then rapidly stir in half of mozzarella cheese. (Do not over-stir, or the mixture will stretch and stick to your spoon.) Spoon reserved 3/4 cup tomatoes over top of pasta. Dollop with remaining ricotta and scatter remaining mozzarella over top. Sprinkle with half of Parmigiano-Reggiano. Cover and cook over the lowest possible heat for 3 minutes. Remove from heat and let rest, covered, for 5 minutes.
5. Uncover, sprinkle with remaining Parmigiano-Reggiano and parsley, and serve immediately.

penne, kosher salt, tomatoes, heavy cream, chicken stock, extravirgin olive oil, unsalted butter, sweet, onion, garlic, oregano, red pepper, parsley, ricotta cheese, mozzarella cheese

Taken from www.seriouseats.com/recipes/2015/10/easy-skillet-baked-ziti-food-lab-recipe.html (may not work)