Paula Deen's Baked Fusilli With Italian Sausage |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking. Ingredients:
1 lb hot italian sausage, sliced 1/4-inch thick |
2 tablespoons butter |
3 garlic cloves, minced |
2 shallots, chopped |
1 (8 ounce) package sliced fresh mushrooms |
1 (3 7/8 ounce) can sliced black olives, drained |
1 (32 ounce) jar spaghetti sauce |
2 (8 ounce) cans tomato sauce |
2 large eggs |
1 (14 1/2 ounce) can diced italian tomatoes, drained |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon italian seasoning |
1 lb fusilli, cooked |
4 cups mozzarella cheese, grated and divided |
Directions:
1. Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
2. In medium skillet over medium-low heat, cook sausage until well done.
3. Remove from pan and set aside.
4. Melt butter in a skillet over medium heat.
5. Add garlic and shallots, and cook for 5 minutes, or until tender.
6. Add mushrooms and black olives and cook for 10 minutes.
7. Remove from heat and set aside.
8. In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
9. Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
10. Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
11. Repeat layers, ending with cheese.
12. Bake for 30 minutes, or until hot and bubbly.
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