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Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

• 3 tablespoons extra-virgin olive oil
• 3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
• 4 garlic cloves, thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seeds, coarsely crushed
• Pinch of red-pepper flakes, plus more for serving (optional)
• 1 (28-ounce) can whole peeled tomatoes with their juices
• 1 (14-ounce) can crushed or strained tomatoes
• 2 bay leaves
• Kosher salt
• 12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
• 8 ounces fresh mozzarella, torn into bite-size pieces
• 6 ounces whole-milk ricotta (about 3/4 cup)
• 1/3 cup grated Parmesan
• 1/4 cup basil leaves
• Black pepper, for serving

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