Recipe of the Day

This was our dinner tonight. I made enough to fill a 10×15 pyrex dish and used a mixture of mostly turkey Italian sausage and a little pork sausage.


Seashells & Sausage Casserole

1 lb. Italian sausage, browned & drained (or half sausage, half ground beef or turkey)

1-28 oz. jar spaghetti sauce or homemade (I often buy Ragu mushroom or garlic on sale)

1 lb. medium seashell pasta (or wagon wheels or other fairly ‘open’ shaped pasta), cooked according to package directions and drained.

Cheese filling: Use one or more of the following, for a total of about 32 oz. of ‘wet cheeses’: ricotta cheese, cottage cheese (I like to puree it in the blender), cream cheese, yogurt cheese, etc.

1-2 eggs, depending on thickness of cheeses & size of eggs

1 ½ -2 c. shredded mozzarella or mozzarella/Parmesan cheese mixture

dried chopped parsley, as desired.

Lightly spray a 9×13 pan. Pour a few tablespoons of spaghetti sauce in the bottom of the pan and spread around. Layer pasta, cheese, meat & sauce as you would for lasagna, ending with pasta and sauce on top. Bake covered in 350-375 F oven for 30-40 min. Uncover, sprinkle with mozzarella cheese and bake 5 min more. Let stand 5 min before serving.

Great with garlic bread and salad. Freezes well; bake frozen casserole for 45-60 min.

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