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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ingredients:
1 pound(s) bulk italian sausage |
1 can(s) diced tomatoes, not drained |
dried parsley flakes to taste |
2 eggs, beaten |
italian seasoning flakes to taste |
1-3 clove(s) minced garlic to taste |
1/2 cup(s) parmesan |
1/2 teaspoon(s) pepper |
3 cup(s) ricotta cheese (21 oz) |
2 teaspoon(s) salt |
1.5 teaspoon(s) salt |
1 pound(s) shredded mozz cheese |
1' jar(s) sliced mushrooms if desired |
1 jar(s) spaghetti sauce, large |
Directions:
1. Boil H2O in big pot for noodles with oil. Turn off heat.
2. Make meat sauce. Brown and drain sausage. Add next 6 ingredients and simmer for 1/2 hour.
3. Turn on H20 again, add 2-3 noodles at a time. Keep H2O boiling. Cook 6-8 noodles as directed.
4. While noodles cook, make cheese filling by mixing the remaining ingredients.
5. Drain and rinse noodles one by one to avoid sticking. Grease 9X13 baking dish. Make 2 layers - noodles, cheese, meat.
6. Bake at 375 for 30 min. Sprinkle a little cheese and parsley on top for last few minutes if desired.
7. Let stand 20 min before cutting.
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