This tantalizing dish looks hard, but is one of the easiest recipes I do. It’s best for those cool crisp days and eaten right out of the oven. When you pull your fork back with it tangled in all that gooey cheese, your nose gets the fabulous aromas of Italian sausage, tomato sauce, oregano, basil and who can forget garlic. Then as you lean in more to inhale those aromas, the heat warms your face. The pasta is just al dente with the sauce all running and clinging to every surface of the zete. The bite then hits your tongue and explodes as the tangy, sweet and salty layers caress your tastebuds. It continues down your throat warming as it goes. You end it all by rubbing every inch of the cazuela with the garlic bread to clean every ounce of sauce that left. After taking that last bite with the sadness that its all gone, your body screams, “Ugh, I ate to much!!” That’s how you tell its comfort food.
Italian Three Cheese Pasta Pie
Ingredients
- 1 lb hot Italian sausage breakfast sausage; hamburger works too
- 2 eggs beaten
- 15 oz. ricotta cheese
- 1/4 cup Parmesan shredded
- 1/4 lb mozzarella grated
- 1 cup macaroni uncooked any pasta should work but adjust by size
- 2 cups pasta sauce - use your favorite I make my own-see below
Shawna’s Mega Quick Italian Gravy:
- 15 oz. tomato sauce
- 7.5 oz. red wine rinse out can with it
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp Pepper
Instructions
-
Sauce Instructions:
Mix all together in a microwave safe dish with a vented lid for 5 minutes and stir. Repeat till thickened/reduced and alcohol taste from wine gone.
-
Pie Instructions:
Cook pasta till al Dente (slightly soft, but still sticks to your teeth a little). Cook sausage and drain grease. Beat eggs and add 1/2 the sauce, 1/2 the sausage, ricotta, Parmesan, 1/2 the mozzarella and cooked pasta in a bowl. Grease a baking dish, deep pie pan, spring form pan or cazuela(s). Fill dish(s) with mixture from the bowl. Pour rest of the sauce, spread the rest of the meat and top with remaining mozzarella over your cooking vessel(s) of choice. Bake for 30 min at 350 degrees and serve.
Recipe Notes
Good served with warm garlic bread and salad. Works well for dinner parties cooked in individual casserole dishes or cazuelas.
Its best when homemade sauce is used from fresh tomatoes, but this is for the cook with limited time to cook.
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