| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ditali; boiled until barely chewable and drained |
| 1 | lb | Sweet Italian sausages |
| 1 | lb | Hot Italian sausages |
| 1 | tb | Olive oil |
| 4 | c | Tomato sauce or pasta sauce |
| 1 1/2 | c | Ricotta cheese |
| 1 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> In a saucepan, heat the oil and brown the sausages evenly. remove the sausages; cut them into thin slices. pour the oil out of the pan and discard it, but leave the brown residue. Add the tomato sauce to the pan pan; add the sausage slices. Stir, cover and simmer for 20 minutes. Butter a baking dish and spoon a layer of the boiled, drained ditali evenly across the bottom; cover with a layer of sausage slices in the tomato sauce. Then spread with a layer of ricotta and sprinkle it with Parmesan cheese. Repeat the layering until all of the pasta, sausages and cheese are used, ending with a layer of sauce and cheese. Bake uncovered, in a preheated 350 degree oven for 25 minutes, or until the sauce is bubbling. serve in warmed individual plates. Serves 6 Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
A Message from our Provider:
“Jesus rights wrongs”