Baked Penne with Sausage and Creamy Ricotta

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 pound hot or sweet Italian fennel sausage, casings removed
• One 28-ounce can tomato puree
• 1 1/2 cups water
• 1 1/2 teaspoons sugar
• 1 bay leaf
• 1/4 teaspoon ground fennel
• Salt and freshly ground pepper
• 1 pound penne
• 3 cups Creamy Ricotta
• 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

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