Cheesy baked pasta with tomato, sausage, and ricotta from Dinner in One: Exceptional & Easy One-Pan Meals (page 106) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Beck001 on January 31, 2026

    One of her easiest dishes in the book. I upped the fennel seeds slightly. Reduced cheese amount slightly. Per the notes - Timing on noodles is a little tricky but worked out. Great for hungry teen boys!

  • lindsey_5xsrit on January 22, 2026

    Great sausage baked ziti esque recipe. Love that it’s truely one pot and the pasta cooks with everything else.

  • amandabeck on September 25, 2025

    I used a mix of three chicken sausages and two pork sausages to lighten it up a bit -- the cheese makes it plenty decadent, and next time I would just go 100% chicken. Could feed an army, and is a true one pot meal-- you just keep cooking and adding ingredients to the same bowl. That said, since there's pasta-- timing is important! I let it go in the oven for too long while I did chores and the pasta got pretty soft. Still delicious, and the toddler ate it too.

  • Cochise on June 16, 2025

    Great one pot dish, can substitute other sausages and just up the fennel seeds.

  • aimeekitty on March 26, 2025

    We really enjoyed this one and would definitely make it again.

  • redbird on February 17, 2025

    Perfect recipe for a blustery snowy evening in New England. I did substitute low-moisture whole milk mozzarella cheese for the fresh mozzarella cheese called for in the recipe. Halved the recipe but still at least four servings.

  • emiliang on January 23, 2025

    To make things easier, I replaced the two cans of tomatoes with the same amount of passata, with great results. Also, if your oven has a convection function, this is a good time to use it, as it will nicely brown the top of the dish at the same time as it bakes. The flavors are pretty basic but sometimes that’s all you need.

  • sydlikestocook on August 14, 2024

    Easy when you're craving lasagna but want something easier! Used full lb of sausage and subbed orecchiette. I found it was a little too watery - will decrease the water by 1/3 cup next time.

  • Acarroll on June 19, 2024

    This is a heavy, cheesy, meaty recipe. Easy and tasty but so heavy that I wouldn't put this in a regular rotation. Would definitely half the meat next time, and I considered adding mushrooms.

  • Rachaelsb on March 15, 2024

    So easy-pure comfort. Pasta was a little chewy but still yum. And so easy to clean up.

  • lean1 on February 20, 2024

    Loved this recipe. I omitted the sausage and used a bit less mozzarella cheese but it was perfect. I used powdered fennel and oregano and no chili flakes. and pre shredded low fat mozzarella. Will be making this often.

  • Larkspur on April 15, 2023

    This was a hit! Tastes like lasagna but much quicker and easier. I used the whole 16 ounce box of pasta so increased to a 28 ounce can of crushed tomatoes and added a little more water, roughly 1/3 of a cup more. I also used a little more ricotta and Parmesan.

  • Emily Hope on December 02, 2022

    Unsurprisingly this was a hit with the family -- what's not to like about pasta, sausage, and cheese? I used impossible Italian sausage so my daughter could eat it, and no one seemed to mind. Fast enough to do on a weeknight. Served with roasted broccolini on the side. Definitely more than 4 servings for our family of 3 adults and 2 kids.

  • snoozermoose on November 24, 2022

    This was nothing groundbreaking or new, but I appreciated it as a faster alternative to lasagna, as it's got all the same flavors. The leftovers held up very nicely.

  • DFarnham on November 21, 2022

    Solid recipe: great flavors and simple to prepare. Definite crowd pleaser and will stay in our rotation.

  • bernalgirl on November 17, 2022

    This is bound to become a classic in our family. Nothing quick is as good as a properly made lasagne but with a few adjustments this ticked all the boxes in terms of ease and flavor and the only clean up was a knife, a cutting board, and a skillet. My changes: sautéed a diced red onion prior to adding Italian sausage, used Oaktown Spice’s Italian herb blend in place of oregano, decreased the ratio of strained tomatoes and whole tomatoes, and increased the whole recipe proportionally to use a full bag of pasta, and cooked it in a large, deep 12”+ skillet. The final measurements that count: 1 lb. sausage, 28 oz. Each strained and diced tomatoes, 500 g giant fussiloni and 2 cups water. I baked it with the lid on for the first 10 minutes to ensure evenly cooked pasta, and ran it under the broiler at the end. Dinner was on the table in an hour and I used the baking time to prep and toast broccoli and make a green salad.

  • dianev on October 31, 2022

    Loved this recipe! I added half an onion, and some garlic powder, Italian seasoning and salt to the ricotta. Instead of baking in the pot I transferred mixture to Le Creuset stoneware pans. Came out perfectly and looking forward to leftovers,

  • ebs on October 04, 2022

    I thought this was great. I used the recipe online at NY Times. I used 1 lb sausage, two large cans tomatoes, about a pound of mozzarella, 16 oz ricotta, some extra water. After cooking (about 28 minutes) , broiled for about 4 minutes so it would brown a bit more. Used my enameled dutch oven. Very easy. Yummy and looked great.

  • ellwell on September 30, 2022

    Basic recipe when you are in a hurry. We both enjoyed it—what could be wrong with cheese, sausage, pasta and tomatoes?

  • Lepa on September 29, 2022

    This is pretty good and satisfying. The noodles cooked perfectly and I loved the fact that there is only one pot to clean!

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