One Pot Rockcrok Baked Pasta

3/4 lb Italian sausage, casings removed (I used Hot Italian Chicken Sausage from Sprouts as it is LEAN)
1 tablespoon olive oil
1/2 cup finely minced onion
4 cloves garlic, pressed
1 zucchini, diced small
1 pint mushrooms, chopped
1 (28oz) can crushed tomatoes (San Marzano) (if unable to find crushed, use Mix'n Chop to crush tomatoes)
1/2 tsp salt
1/4 tsp red pepper flakes
2 tsp Italian seasoning
2 cups water (or, use 1-1/2 cups water and 1/2 cup good quality red wine)
12 oz ziti (or use pasta of choice! I used mini penne)
1/2 cup ricotta cheese (do NOT overdo the ricotta! Resist the temptation!)
1/3 cup heavy cream (or half and half)
1 cup shredded mozzarella cheese (I used smoked mozzarella)

This recipe is for the Everyday Pan. If you wish to make a larger batch (i.e. 1 lb pasta), use Dutch Oven size and increase sausage to 1 lb and add a bit more water.

Brown Italian sausage in Rockcrok Everyday pan until browned. Drain fat (if using lean chicken sausage, this step may be skipped)

Add olive oil, onion, zucchini, mushrooms and garlic. Cook till veggies are soft. Stir in tomatoes, salt, red pepper flakes and Italian seasoning.

Add water and pasta. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

Remove skillet from heat. Stir in ricotta and heavy cream. Cook on low for 5 minutes.

Remove from heat.

Top with mozzarella cheese. Broil until cheese is melted and bubbly (approx 1-2 minutes…always WATCH when broiling..don't walk away!)