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  •        1 lb box Rigatoni pasta, cooked al dente
  •        1 lb Sicilian Wine & Cheese sausage, sliced into thin medalions
  •        2 large jars chunky vegetable spagetti suace
  •        2 cans spinach, drained
  •        2 cups Ricotta cheese
  •        2 cups grated mozzarella
  •        1/2 cup parmesan cheese
  •        1/2 teaspoon nutmeg
  •        1 clove garlic, minced
  •        1/4 cup butter or margarine

Cook pasta to al dente, drain. Melt butter into pasta. Mix in sliced sausage, spinach and spagetti sauce. Mix ricotta, parmesan, nutmeg and garlic. Combine pasta mixture with cheese mixture and place in a large caserole dish. Cover with mozzarella. Bake in a large uncovered caserole dish for 40 minutes at 350 until cheese is browned.



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