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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Johnsonville, but you could sub turkey or vegetarian Italian sausage, too, I imagine. Ingredients:
19 ounces italian sausage |
8 ounces penne pasta, cooked and drained |
1 (26 ounce) jar pasta sauce |
3/4 cup water |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh garlic, chopped |
1/2 cup shredded parmesan cheese |
1/4 teaspoon black pepper |
1 (10 ounce) package frozen garlic bread, thawed and cut into 12 slices |
3 cups shredded mozzarella cheese |
1/2 cup olive oil |
12 whole basil leaves |
2 roma tomatoes, cut into 12 slices |
Directions:
1. Cook sausage, and slice into coins.
2. In a large bowl, mix the cooked sausage, pasta, sauce, water, chopped basil, garlic, parmesan and pepper, and toss gently.
3. Spread into a greased 9x13 pan.
4. Place the 12 slices of bread on top of the mixture, and cover the bread with the shredded mozzarella.
5. Dip tomato slices in olive oil and place on the bread slices.
6. Bake at 400 degrees for 30 minutes, or until heated through.
7. After removing from oven, carefully place basil leaves slightly under each tomato slice.
8. Let stand 10 minutes before serving.
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