Add the rest of the pasta mixture to make another layer. Top with the mozzarella, and bake until bubbly, hot, and golden!
Substitutions and variations
Swap the sausage for ground beef if you prefer, or use a 50/50 mix.
Craving more heat? Up the quantity of red pepper flakes and/or use hot Italian sausage.
You can play around with the middle cheese layer if you wish. Try cottage cheese if you don’t have ricotta, for example, add mozzarella to the middle layer, leave one of the cheeses out if you need to, or use a different herb blend. The cheese layer is fairly tangy from the cream cheese and ricotta.
Try swapping the mozzarella topping for a mozza/cheddar blend.
Make ahead tips
Simply assemble the casserole up to a day ahead, refrigerate, and then bake according to instructions below. You may need to add a few more minutes onto the baking time to ensure the middle is nice and hot.
To freeze: assemble it in the casserole dish, and then cover it tightly and freeze it for up to 3 months. Thaw for 24 hours in the fridge, then bake it as directed. If you need to bake it from frozen, it’ll take a bit longer, so bake it (covered with foil) until the middle is hot, then broil the cheese at the end.
Don’t put a freezing cold ceramic casserole dish straight in the oven, though, as there’s a chance it’ll crack. I’d let it warm up a bit on the counter first!
Leftovers and storage
Leftovers will keep for a few days in the fridge. However, the longer you leave them, the less firm the pasta will get, so I’d try to eat them within a day or two.
Reheat in the microwave or in a covered saucepan on low heat.
I wouldn’t recommend freezing leftovers.
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