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Italian | |
| 2 cups of sauce ( Click Here), or if your really lazy you can use a can 1 tablespoon olive oil 1 pound mild Italian sausage, casings removed 12 ounces mafaldine corte or farfalle pasta or lasagna noodles 8 ounces mini mozzarella balls 3/4 cup ricotta 1/4 cup grated Parmesan Torn basil leaves, for topping | |
| Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve. | |
| This is perfect if you want lasagna but don't want to make a big pan of it. All the great taste in a smaller serving size. | |
Excellent | |
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