This recipe cooks a large amount. Use a 9 X 13 pan to cook this dinner. You will have plenty of leftovers. Serve with a green salad – easy! The leftovers are just as good.
1 lb. pasta, cooked
1/2 lb. sausage, crumbled
28 oz. diced tomatoes
thyme, rosemary, garlic powder and salt
8 oz. ricotta cheese
2 c. shredded mozzarella
1/2 c. shredded cheese, parmesan
1. Brown crumbled sausage. Add diced tomatoes. Season with thyme and rosemary. Simmer while cooking pasta. (About 10 to 15 minutes.)
2. Mix ricotta with 2 c. mozzarella. Season with garlic and salt.
3. Spread a bit of sauce on the bottom of a 9×13 baking dish. Layer 1/3 pasta, 1/3 cheese and 1/3 sauce. Repeat twice. Sprinkle additional shredded cheese on top.
4. Cover with foil. Cook at 350 for 30 minutes. Remove foil and cook for an additional 15 minutes.
An even simpler version of this recipe is to buy a large jar of spaghetti sauce with your favorite seasonings, skip the ricotta and instead just layer the pasta and sauce with the mozzarella and parmesan cheeses. Easy and delicious. This version without the ricotta and meat is quicker as well – you only need to bake it for about 25 minutes.