Sausage and Ricotta Pasta Bake

Recipe

• 1 lb. Italian sausage links, slice 1/2 thick
• 1 tbsp. olive oil
• 2 (14.5 oz.) cans diced tomatoes
• 1 (6 oz.) can tomato paste
• 1 (15 oz.) container ricotta cheese
• 6 cups farfalle pasta, cooked (about 12 oz. cooked)
• 1 1/2 cups mozzarella cheese, shredded and divided

Cook sausage in hot oil over medium-high heat in a skillet until meat is no longer pink; drain well. Stir in undrained tomatoes, tomato paste, plus 3/4 cup water. Simmer 3 minutes.

Combine ricotta cheese, cooked pasta, 1/2 cup mozzarella cheese; season to taste with salt and pepper.

Wine Pairing: The Naked Grape Pinot Noir