 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This is great to prepare the night before, cover with plastic wrap, store in the frige and bake the next night after work. I don't remember where it came from and then of course it evolved as time passed. Before the computer, I didn't keep records, I kept notes, without a filing system. Ingredients:
3 cups rotini pasta, cooked |
2 -3 tablespoons olive oil |
1 lb italian sausage (mix and match hot and mild to taste) |
1 cup sharp cheddar cheese, grated |
1/4 cup butter, at room temperature |
1 egg, lightly beaten |
2 lbs low fat cottage cheese or 2 lbs ricotta cheese |
1 egg, lightly beaten |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 cups spaghetti sauce |
1 lb mozzarella cheese, grated |
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated |
Directions:
1. Preheat oven to 350 f.
2. Cook pasta.
3. Brown Sausage in Olive Oil.
4. Drain on paper towel.
5. When pasta is done, drain.
6. don't rinse.
7. While Pasta is still hot stir in Cheddar, Butter, and 1 Egg.
8. Spread 1/2 of the Pasta mix in a large greased casserole dish.
9. Pour 1 cup of Spaghetti Sauce evenly over pasta mix.
10. Combine Cottage Cheese, 1 Egg, Salt, and Pepper.
11. Spread mixture evenly over casserole.
12. Spread Sausage evenly over cottage cheese mix.
13. Spread remaining Pasta mix over Sausage.
14. Pour 1 cup Spaghetti Sauce over Pasta mix.
15. Sprinkle Mozzarella on top.
16. Bake 50 min.
17. Remove from oven.
18. Sprinkle Parmesan on top, return to oven.
19. Bake 10 min. more
20. Remove, cover with loose foil tent, let rest 10 min.
21. Serve.
22. NOTE- If prepared the night before add 25 min, to the cooking time.
23. NOTE- Be sure the dish can stand the sudden tempertaure change.
|
|