Nona:

What’s with all the boxes? Nosy Nellie

Dear Nosy:

It’s true. I’ve been stocking up on banana boxes from the Lublin Mega Mart. I’m starting to box things up, and I’m thinking of making a move. I’m thinking of downsizing. It’s hard to keep up the double-wide trailer, so I’m either in the market for a smaller model or a new boyfriend, whichever I find first. I’m thinking it will be the trailer.

I also decided to broaden my search. I love the community here, but since they renamed our development the Lublin Acres Manufactured Housing and Dog Park, it’s kind of lost its privacy. The city fathers are always cutting corners, and they decided that since the trailer park already had a fence, why not let the dogs roam free there?

As I write this, a German Shepherd is doing its duty in my front yard, and I got attacked by a herd of Chihuahuas last week. I started dumping my bacon grease in my neighbor’s hedge to keep them away from my place. Now he got barred from a couple businesses downtown because he’s usually got dog doo on his shoes.

I’m in no hurry, but if one of these killer pit bulls gets off its leash, I’m leaving the next day, new boyfriend or not!

Here’s a dish I tried Sunday. I dodged the land mines and shared it with my neighbor!

Cheesy Baked Pasta with Sausage and Ricotta Ingredients

• 3 tablespoons extra-virgin olive oil

• % pound bulk hot or mild Italian sausage (pork, chicken or turkey)

• 4 garlic cloves, thinly sliced

• 1 teaspoon dried oregano

• !4 teaspoon fennel seeds, coarsely crushed

• Pinch of red-pepper flakes, plus more for serving (optional)

• 1 (28-ounce) can whole peeled tomatoes with their juices

• 1 (14-ounce) can crushed or strained tomatoes

• 2 bay leaves

• Kosher salt

• 12 ounces dried pasta, such as small shells, farfalle or other shaped pasta

• 8 ounces fresh mozzarella, torn into bite-size pieces

• 6 ounces whole-milk ricotta (about 3/4 cup)

•'/? cup grated Parmesan

• Va cup basil leaves

• Black pepper, for serving

Directions

Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium- high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using) and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

Grandma Nona Knows!

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