| 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 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 3556
Calories From Fat: 2185
Total Fat: 246.7g
Cholesterol: 850.5mg
Sodium: 10237.1mg
Potassium: 1679mg
Carbohydrates: 47.5g
Fiber: 0g
Sugar: 3.6g
Protein: 287.5g