Claudette Johnson Kircher
- 1 lb
- 1 lb
- sweet italian.sausage,removed from casings,cooked and crumbled
- 15 oz. ricotta cheese
- 8 oz shredded mozzarella cheese
- grated parmesean
- 2 c
- marinara sauce
Return to the pot.mix in the ricotta cheese.egg.1/4 cup parmesean.1/2 cup mozzarella.
If the mixture is too thick I add a tablespoon or two of milk to loosen.
Spray with olive oil type Pam.
First layer cooked sausage
Second layer pasta mixture
Third layer spread marinara sauce over entire top like icing a cake
Sprinkle top with mozzarella and parmesean cheese to taste
Let rest 10 mins before cutting into wedges