This is what I call comfort food! Eve made this from a very popular NYT recipe by Melissa Clark. Heat your oven to 220ºC (425F). Heat some olive oil in an ovenproof pan or skillet over medium-high. Crumble 350g (¾ of a lb) of Italian sausage (we used pork and fennel sausage) into a skillet … Continue reading sausage and ricotta pasta bake