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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I call this lazy lasagna. It's from Charleston Receipts Repeats (1988). Ingredients:
32 ounces contadina tomato sauce |
28 ounces contadina diced tomatoes |
6 ounces contadina tomato paste |
2 tablespoons garlic, minced |
1 onion, chopped |
1 green pepper, chopped |
3 tablespoons basil |
6 tablespoons oregano |
2 teaspoons red pepper flakes |
1 lb mushroom, sliced |
1 lb italian sausage |
1 lb elbow macaroni |
3 tablespoons butter |
3 tablespoons flour |
1 1/2 cups milk |
1/2 cup romano cheese, grated |
3 eggs, beaten |
4 ounces cheddar cheese, grated |
1/2 teaspoon nutmeg |
Directions:
1. Begin by making the marinara sauce.
2. Sauté onion and garlic in olive oil until onion is transparent. Put in large stock pot.
3. Sauté mushrooms and green peppers until soft. Add to pot.
4. Brown Italian sausage and add to pot.
5. Add tomato products and spices to pot.
6. Allow sauce to simmer for 30 minutes while you prepare the remaining ingredients.
7. Cook elbow noodles according to package directions. Drain.
8. Make cream sauce by melting butter in a saucepan.
9. Add flour and mix to form a roux.
10. Add milk and whisk until blended.
11. Cook on medium heat until sauce begins to thicken.
12. Add grated Romano and stir until melted.
13. Remove from heat and slowly add beaten eggs, stirring until blended.
14. Combine 1/3 cream sauce with 4 oz cheddar cheese and noodles.
15. Grease 11x14 pan and put 1/2 noodle mixture on the bottom.
16. Spread sauce over noodles.
17. Spread remaining noodled evenly over top.
18. Pour remaining cream sauce over all.
19. Sprinkle with nutmeg.
20. Bake 40 minutes at 350°F.
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