Instructions:

• In a medium bowl, mix together the ricotta, Parmesan, salt and pepper. Set aside.
• Heat a drizzle of olive oil in a large pot over medium heat. Add sausage. Break into bite sized pieces and brown for about 5 minutes. Drain fat as needed. Add in onions and peppers, cook until translucent, about 5-6 minutes. Add garlic, oregano, and red pepper flakes. Stir through. Add tomato paste and mix well. Cook for 3-4 minutes until tomato paste turns rusty brown.
• Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil and then reduce heat to simmer for 30 minutes.
• In the meantime, bring water to boil in a medium saucepan. Cook mafalda pasta according to the directions on the package. Drain and set aside.
• Add fresh basil and pasta. Mix in until basil wilts - about 1-2 minutes.
• To serve, scoop a large spoonful of the cheese mixture into each bowl, ladle in hot soup and top with mozzarella cheese. Stir together to blend the creamy cheese and soup for all of the deliciousness!