Cooking Instructions
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Step 1
In a large bowl, combine the
Ricotta Cheese (1 cup)
,
Crème Fraîche (1 cup)
,
Egg (1)
, and 1/2 cup of the
Pecorino Romano Cheese (1/2 cup)
. Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
and set aside.
Step 2
Heat the
Olive Oil (2 Tbsp)
in a 12-inch skillet over medium heat. Add the
Onion (1)
and cook until softened, about 4 minutes. Add the
Garlic (2 cloves)
,
Crushed Red Pepper Flakes (1 tsp)
, and
Fresh Oregano (1 Tbsp)
, and cook for 2 minutes more.
Step 3
Add the
Spicy Italian Sausage Links (1 lb)
and cook until browned, breaking up the meat with the back of a wooden spoon (or some clean scissors). Add the
San Marzano Tomatoes (1 can)
and the
San Marzano Tomatoes (1 can)
and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
Step 4
Preheat the oven to 400 degrees F (200 degrees C).
Step 5
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the
Ziti Pasta (1 lb)
, and cook for 4 minutes short of al dente according to package directions. Drain, reserving 1/2 cup pasta water.
Step 6
Add the
Chard (4 cups)
to the sauce with 1/2 cup pasta water, stirring until it wilts. Remove from the heat. Stir half of the sauce into the ricotta mixture. Add the pasta and toss together to coat.
Step 7
Pour the pasta into a 9x13-inch baking dish. Top with the remaining sauce. Sprinkle the
Mozzarella Cheese (3 cups)
and remaining
Pecorino Romano Cheese (1/2 cup)
over the top and bake until the cheese starts bubbling, about 20 minutes.
Step 8
Set the oven to broil and broil until the ricotta cheese and pasta are browned in spots, about 5 minutes more. Keep a close watch the entire time—a minute or two might be all it needs.
Step 9
Remove from the oven and let rest for 5 minutes before serving.
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