Pasta Timballo with Fresh Ricotta

Source: The Heart of an Artichoke and Other Kitchen Journeys by David Tanis
You can find the full recipe here
adapted by

1 pound annelli pasta (a dried ring-shaped pasta) - I used pennette, small penne shaped pasta
olive oil
salt and pepper
red pepper flakes
4 cups tomato sauce (recipe follows) - I used a good jarred sauce
1 pound
fresh ricotta, at room temperature
grated pecorino
a handful of basil leaves, roughly chopped

Bring a big pot of salted water to a boil. Preheat the oven to 350 degrees F. Boil the pasta according to directions on package; it should be firmly al dente. Drain the pasta and put it in a large bowl. Drizzle with a little fruity olive oil, and season to taste with salt, black pepper, and red pepper flakes.

Meanwhile, heat the tomato sauce. Have a large, deep ovenproof dish ready.

Spoon about half the sauce into the dish and stir half of the ricotta into the sauce, leaving it somewhat lumpy. Spoon the pasta on top of the sauce, and pour the rest of the sauce on top of the pasta. Top with dollops of the remaining ricotta and sprinkle with grated pecorino. Put the dish in the oven for about 10-15 minutes, to heat through completely.

Sprinkle with the basil, and serve more pecorino on the side.