Ingredients :

• Italian turkey sausage — This is what gives the sauce its depth. Look for a version with visible herbs in the meat — fennel, oregano, sometimes mild chili. If you can only find plain sausage, add half a teaspoon of ground fennel to your sauce. It really changes the result.
• Cream cheese — It must be at room temperature before incorporating it. Cold, it creates lumps in the mixture and you’ll spend five minutes crushing them. Taken out of the fridge 30 minutes before, it melts perfectly into the other cheeses.
• Jarred marinara — Yes, from a jar. No need to make a homemade sauce here — a good store-bought marinara does the job very well. Choose a version with little added sugar if you want a bold, less sweet flavor.
• Mozzarella — Grate it yourself if possible. Pre-shredded mozzarella is coated in starch to prevent sticking in the bag — which also limits its ability to melt and create those stretchy strings. One whole block, a coarse grater, two minutes.