Baked Penne with Sausage and Creamy Ricotta

Very good recipe. I increased the fennel in the sauce by a 1/4 teaspoon, threw an extra clove of garlic, and lowered the temp to 375. Came out to be a tasty meal that we all enjoyed!

High recommended......the joy of lasagna with a third of the fuss. Used spicy Italian sausage and substituted a cup of red wine (inexpensive California red) for some of the water. Used an 8 ounce container of whole milk ricotta and plain old part skim mozzarella instead of fresh (This was intended to be a pantry/refrigerator buster). Lowered the baking temperature to 350 based on prior comments. Already planning on making again and will try the fresh mozzarella and may try my hand at homemade ricotta. I also intend to add a bit of nutmeg & pepper to the ricotta next time. A definite keeper.

Well, this recipe is way over-complicated to produce what is essentially fast and filling weeknight fare. Mince the garlic and forget about it; when pasta is cooked and ready, simply toss with the sauce - no need to separate the sausage and mix in two stages. I used about half the ricotta which seemed plenty. Next time I will add a 6 oz can of tomato paste to the somewhat thin and lacklustre sauce.

This was very good, but it was slightly overbaked after 30 minutes at 400 degrees. Next time I'd keep a better eye on it and take it out when it started bubbling. I think that would be even better.

Too much carbs. I'll never eat anything that are loaded with mostly pasta, sugar and cheddar. Those things simply make you fat and ugly.

What a scrumptious meal. I love how fun and accessible you make the cooking procedure. Fantastic recipe!

That's not low in fat but still extremely very delicious-looking. I might do the same but I'll use beef instead of sausages

not bad...i added a little more sugar