Preheat oven to 425° F.

In a small bowl, mix together Ricotta, 1 c. Shredded mozzarella (reserve the other cup for topping), chopped parsley, and salt & pepper to taste. Set aside in refrigerator to chill.

Drain canned tomatoes and hand crush them in a small mixing bowl.

In a large pot of well-salted water, cook pasta per package instructions until al dente. Drain and set aside.

Meanwhile, heat a large cast iron (or other oven-safe skillet) and olive oil over medium heat. Add sausage and cook until lightly browned. Remove from skillet and set aside.

In the same skillet over medium heat, add diced shallot and cook until soft & translucent. Add garlic and cook until fragrant, careful not to burn.

Add tomatoes, chopped Basil, salt, and crushed red pepper. Bring to simmer.

Add sausage back to skillet & cook in sauce for 5 minutes.

Add cooked pasta to skillet and stir to combine with sauce.

Add evenly distributed dollops of ricotta mixture on top with a spoon and sprinkle with reserved 1 c. shredded mozzarella.

Bake for 25-30 minutes, until cheese is bubbly and golden brown on top. Garnish with fresh parsley, serve and enjoy!