Pasta Casserole with Sausage and Escarole

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 1 can (800 g) of canned plum tomatoes, crushed by hand
• 1 can (425g) canned plum tomatoes, hand crushed
• 1 sprig of fresh oregano
• 1 cup fresh ricotta
• 350 g raw Italian sausage without casing
• Half a bunch of escarole, cut into 2cm pieces.
• 450 g dry farfalle pasta (bow ties)
• 3 tbsp. grated mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, oregano, and 1 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly, add the oregano, and simmer the sauce, uncovered, until thickened, 15 to 20 minutes. Remove the oregano and stir in the ricotta; season with salt and pepper to taste.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until golden brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the escarole and a pinch of salt to the fat in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until the leaves are wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage.
4. Cook the pasta in salted boiling water for about 2 minutes less than package directions. Drain and transfer the pasta to the bowl with the meat and escarole.
5. Add the tomato sauce, half the mozzarella, and half the Parmesan to the same bowl and mix well to evenly distribute the ingredients. Transfer to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until crisp, about 15 minutes. Let the casserole rest for about 10 minutes and serve.