½poundmild Italian sausageremoved from casings if necessary
1tablespoonextra virgin olive oil
125-ounce jar marinara sauce or your own homemade
¼ - ½cupdry red wine(optional)
½ to 1cupwaterdepending on if you used the wine
⅛teaspoonred pepper flakesor to taste
¼ to ½teaspoonItalian herbs(optional)
Salt and freshly ground pepperto taste
8ouncesmafalde pastabroken into 3rds, or bow-tie or rotini, or other pasta broken into pieces
½cupfreshly grated parmesan cheese
1cuplow-fat or part-skim ricotta cheese
2ouncesmozzarella cheesegrated or sliced
In a large 12-inch skillet, with a lid, cook the meats over low heat until just no longer pink. Drain in a sieve if there is a lot of fat. Add the onion and garlic to the meat and sauté until the onion is soft, about 5 - 7 minutes. Add the red pepper flakes and Italian herbs, if using, mix well.
Pour in the marinara sauce along with the wine and water; stir then add the broken pasta pieces, stir. Cover and lower the heat to is, simmer for 15 minutes, stirring occasionally. (After 15 minutes the sauce should still be slightly watery if not, add a bit more water); cover and cook another 5 minutes or until the pasta is tender.
Uncover the skillet, stir in parmesan cheese; dot the ricotta over the top then sprinkle or layer on the mozzarella. Cover and allow to stand for 5 minutes, or until the cheese is nicely melted. LindySez: If making this at home, you can pop it under the broiler to melt and get a little bit of browning on the cheese.