Lazy no-bake lasagna

Ingredients:

Pasta and sausage

• 1 tbsp. l. olive oil
• 450 g raw soft Italian sausages
• 2 cups classic marinara sauce, see recipe below
• 340 g of Mafaldine Corte or Farfalle pasta
• 220 g of bocconcini mozzarella
• 3/4 cup ricotta
• 1/4 tbsp. grated parmesan
• Torn basil leaves, for sprinkling

Classic marinara sauce

• 1/3 cup olive oil
• 6 cloves garlic, crushed
• 3 packages of 730 g chopped tomatoes
• 1 teaspoon Italian seasoning
• 1 large sprig of basil
• 3 tablespoons unsalted butter

Preparation:

1. Heat olive oil in a large, wide saucepan or wok over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned, about 6 minutes.
2. Add the marinara sauce and 3.5 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until al dente, about 16 minutes. The sauce should coat the pasta well.
3. Garnish with mozzarella balls, ricotta and Parmesan, sprinkle with basil and serve.
   
   

   Classic marinara sauce

   
   In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until golden, 3-4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon of salt, and a few grinds of freshly ground black pepper. Bring to a boil and cook, stirring occasionally, for 7 minutes. Remove from heat and stir in the butter until melted. Season with salt and black pepper to taste.
   Exit: 8 tbsp.