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MAKE AHEAD: The baked penne can be refrigerated, covered, overnight. Rewarm before serving.
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pound hot or sweet Italian fennel sausage, casings removed
One 28-ounce can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
Salt and freshly ground pepper
1 pound penne
3 cups Creamy Ricotta
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1/4 cup freshly grated Parmigiano-Reggiano cheese
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