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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 9 |
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This is an easy, can be made ahead recipe that is pretty enough to serve guests. I had this at Touchetti's in Phoenix (which has since closed down) the first time years and years ago and liked it so well, came up with my own version. Ingredients:
1 lb pasta (gemili works the best) |
3 eggs, beaten |
1 (15 ounce) container ricotta cheese |
3/4 cup parmesan cheese |
16 ounces mozzarella cheese or 16 ounces italian cheese blend |
1 teaspoon oregano, 1 tsp. basil (or to taste) |
garlic salt with parsley (lawry's) |
lemon pepper (lawry's) |
hot red pepper flakes (to taste) |
6 hot italian sausages |
spaghetti sauce (fresh & easy's arrabiata is wonderful) |
Directions:
1. Cook pasta, rinse and drain. In large bowl, combine eggs, ricotta cheese, parmesan cheese, 8 ounces of mozzarella or Italian blend and seasonings. Mix well. Add pasta and toss to coat well. Pack half of mixture into a greased springform pan. Top with a layer of mozzarella or Italian blend. Add remaining pasta mixture. Top with rest of the cheese. Bake at 350 for 35 to 45 minutes.
2. In the meantime, cook sausage links and cut in half. Heat spaghetti sauce. Add cooked sausage to sauce.
3. Cut “pie” into wedges and top with sauce and a sausage link. Serve with garlic bread and a crisp green salad.
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