Ingredients

The following ingredients have 5 Servings
  • 1 24-ounce jar HemisFares Sugo alla Materana com Barolo (Sausage and Fennel Ragu with Barolo Wine Pasta Sauce)
  • 1 12-ounce bag HemisFares Orecchiette
  • 1 pound hot Italian sausage
  • 1/2 onion, diced
  • 1 small sweet red pepper, diced
  • 1 cup Bella mushrooms, diced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese

Instruction

  • Preheat the oven to 425°F. Boil the pasta according to the package directions. Drain.
  • Brown the sausage in a cast-iron skillet over medium heat. Add in the onions, sweet red pepper and mushrooms until softened.
  • Stir in the orecchiette and pasta sauce and mix well to coat the pasta.
  • Mix together the ricotta and mozzarella cheeses and spread evenly over the pasta. Transfer the cast-iron skillet to the oven and bake for about 30 minutes or until the cheese has browned and is bubbly.
  • Allow the cast-iron skillet to cool for five minutes before serving.