Ricotta-Stuffed Paccheri Pasta Pie

Instructions

Bolognese Sauce:

1. Warm olive oil in a large skillet over medium-high heat. Add the carrots, celery and onion; cook and stir for 4-6 minutes or until crisp-tender. Reduce heat to medium. Add garlic; cook and stir for 1 minute.
2. Add sausage; cook and stir for 6-8 minutes or until meat is no longer pink. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Reduce heat to medium-low. Add the tomatoes, chicken broth, tomato paste and oregano. Bring to a boil, stirring constantly. Reduce heat to low. Simmer, uncovered, for 50-60 minutes or until slightly thickened, stirring frequently. Remove from the heat. Remove and discard oregano. Season with salt and pepper to taste.

Ricotta Pasta:

1. Heat oven to 375°F. Line the bottom of a greased 9-inch springform pan with parchment paper; grease paper. Place pan on double thickness of heavy-duty aluminum foil, about 18-inch square. Tightly wrap foil around pan.
2. Combine the ricotta, parmesan, egg, lemon zest, salt and pepper in a large bowl.
3. Spread 4 cups Bolognese sauce in the bottom of prepared pan. Pipe ricotta mixture into the center of each noodle. Arrange noodles around edges and fill the center of the pan, placing noodles upright. Set aside remaining ricotta mixture. Sprinkle with 1 cup fontina. Spread remaining sauce over top.
4. Cover pan with greased aluminum foil. Bake for 40 minutes. Uncover; sprinkle with remaining fontina. Dollop with reserved ricotta mixture. Bake for 20-25 minutes longer or until a thermometer inserted into pie reads 165°F. Let stand for 10 minutes. Gently run a knife around edges of pan. Remove sides of pan. Garnish with oregano.