Decadent baked pasta with herbs, ricotta and sausage

(Click on image for larger view)

Necessity is the mother of invention, yet all too often in THIS house invention is the mother of leftovers.  Okay, many will bandy about the word, "casserole" -- well, bite your tongue ~ and allow me the term, "one dish meal" and my moment in the sun.  This dish has wonderful flavor, bright fresh herbs, two cheeses, spicy sausage and rich cream.

SO - I revisited a December post, "ricotta -- herb stuffed pork tenderloin" as I prepped one of these beautiful roulades for a friend to have as a special dinner; it was fun, and I netted a few new photos BUT I ended up with half a batch of the stuffing left over.  It had egg in it, so I needed to do something with it right away.  This idea was percolating in my head even as I finished the stuffing and saw I had nearly 4 cups remaining.

The pork loin was great - if you missed it, you can see the original here:

http://rogueamateurchef.blogspot.com/2010/12/ricotta-herb-stuffed-pork-tenderloin.html

Not quite shells and cheese nor baked ziti, but I am happy to have this in the fridge for a while for snacking - and sharing.  This baked up with the texture of lasagna.  Perfect for me, but if you want more of a "saucy" dish, add more half and half or milk.  Actually this was one of my quicker dishes to prep, and came together in under an hour; not quick but those of you who read me and know me will appreciate this.

THE RECIPE

1 batch ricotta - herb stuffing (see below), brought up to room temperature

(Click on image for larger view)

RICOTTA HERB STUFFING
1 cup baby spinach leaves, chiffonade
1/2 bunch flat leaf Italian parsley, chopped
1/2 bunch basil, chiffonade
2T thyme leaves, chopped
2 shallots, minced
2 large cloves garlic, minced
20 pieces sun dried tomatoes, reconstituted in hot water and minced
6 mushrooms, minced
1 cup ricotta cheese
1 egg, lightly beaten
1/4 - 1/3 cup plain bread crumbs, as needed for binding
Salt and pepper, to taste

2T EV olive oil
1 medium onion, diced
1 # Italian sausage (spicy for me!)

1/2 cup sharp cheddar cheese (or parmesan), shredded plus more for garnish
2T flour

1 pint half and half

1/4 cup bread crumbs

1 # tube pasta such as rigatoni, penne, mostaccioli, ziti (I used mezze penne)
boiling salted water with 1T oil

Saute the onion in EV olive oil; add the sausage.  Brown and crumble the sausage but remove from heat while still partially pink.  Drain partially and add to the ricotta mixture.  Stir to combine.

Toss the cheese in the flour; stir into the mixture.  Add 3/4 of the half and half.  Stir to combine.

Sauce mixture.

Cook the pasta in boiling water until (very) al dente, 6-8 minutes, according to pasta directions.  You want the pasta to be slightly underdone so it will not end up mushy after baking.

Preheat oven to 350 degrees Fahrenheit.

Pour pasta and sauce mixture into a baking dish; pour a bit more of the half and half over the top and sprinkle a bit of the cheddar cheese and bread crumbs.

(Click on image for larger view) Ready for the oven.

Bake, covered, for 35 - 40 minutes.  Check, add more half and half if desired.  Turn oven to Broil; place baking dish on upper rack and brown the top.

Here's a look at the big portion I baked:

(Click on image for larger view) Piping hot out of the oven.

Garnish with crushed red peppers, and serve with green salad.  Buon Appetito!