Famous Sausage Seattle WA
Sausage Seattle WA

Baked Pasta, Sausage & Ricotta

A recipe for Uli’s Famous Heavy Garlic Chicken Sausage 

  • Prep Time: 10 minutes
  • Cook Time:  425 degrees for 35 minutes
  • Yield: 4 servings


  • 3 tablespoons extra-virgin olive oil
  • ¾ pound Heavy Garlic chicken sausage or Cajun Brand Chicken Andouille (3 links with casing removed)
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon fennel seeds, coarsely crushed
  • Pinch of red-pepper flakes, plus more for serving (optional)
  • 1 (28-ounce) can whole peeled tomatoes with their juices
  • 1 (14-ounce) can crushed or strained tomatoes
  • 2 bay leaves
  • Kosher salt
  • 12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
  • 8 ounces fresh mozzarella, torn into bite-size pieces
  • 6 ounces whole-milk ricotta (about ¾ cup)
  • ⅓ cup grated Parmesan
  • ¼ cup basil leaves
  • Black pepper, for serving


  • Preheat oven to 425 degrees.


  • Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet. Cook until starting to brown, stirring occasionally, 5 to 7 minutes.


  • Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.


  • Stir in whole tomatoes and their juice, using a spoon to break them up.


  • Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.


  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan.


  • Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.


  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven.


  • Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.)


  • Remove from oven and let cool slightly before serving.


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You can top with basil, plenty of black pepper, and more red-pepper flakes, to taste, or enjoy as is.

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