Cavatappi pasta with sausage in the oven

Ingredients:

• 220 g of cavatappi pasta
• 340 g raw turkey sausages, casings removed
• 1/4 cup olive oil
• 1 small onion, finely diced
• 1 large clove of garlic, grated
• 2 teaspoons of Provencal herbs
• 1 can (800 g) of canned crushed tomatoes
• 1 cup semi-skimmed ricotta
• 0.5 cups of a mixture of grated Italian cheeses, mozzarella, Parmesan and provolone
• 1 teaspoon grated lemon zest + 1 tablespoon lemon juice
• 1 romaine lettuce heart, shredded

Preparation:

1. Preheat oven to 260°C.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. Set aside 1 cup of the water and discard the rest.
3. Meanwhile, in a large skillet over medium-high heat, cook the sausage in 1 tablespoon olive oil, breaking up the pieces, until browned, 5 to 6 minutes. Transfer to a plate with a slotted spoon.
4. Heat another 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and herbes de Provence and cook for 30 seconds. Add the tomatoes, sausage, and 1/4 cup of the pasta water, season with salt and pepper to taste.
5. Bring to a gentle simmer, then reduce heat and simmer until the sauce thickens, 3-5 minutes. If the sauce is too thick, add a little more of the pasta water. Stir the pasta into the sauce.
6. In a bowl, combine the ricotta, 1/4 cup cheese, lemon zest, 1/2 teaspoon each salt and black pepper, and 3 tablespoons of the pasta cooking water. Spread half the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture, and cheese mixture.
7. Bake until bubbly, 8 to 10 minutes.
8. Toss the lettuce leaves with lemon juice and the remaining 2 tablespoons of olive oil, season with salt and pepper to taste. Serve with pasta.