Morning friends! Today I am sharing one of my favorite new recipes. It totally reminds me of a dish my mom made growing up. She used hotdogs, which hubby was strongly against, so I've changed it up a bit. I added sausage...oh and a lot of cheese. This makes everyone happy. We ate this for dinner with sauteed spinach and mushrooms mixed in as well. The next day we all finished it for lunch with a salad. It's a crowd pleaser.
Don't you love when you make a recipe that everyone loves? It's my happy place when that happens. This yummy dish has been making it onto the meal plan for the past few months. That's how much we're loving it.
When I make this, I do all the work ahead of time. I pop in the fridge till I'm ready to cook it. I've found that going heavy on the sauce is key. It keeps your pasta from drying out. This is also a great recipe to double and freeze. Simply thaw in the fridge overnight and cook like normal.
{Easy Cheesy Bake}
8 oz. Cooked rigatoni pasta or macaroni (I use whatever I have)
1 small tub ricotta cheese (or half of a large tub)
1 package of summer sausage, sliced
1 cup cooked spinach
1 cup cooked chopped mushrooms
1 jar pasta sauce (24 oz.)
1 cup of shredded mozzarella cheese
1 cup cheddar cheese
1 small tub ricotta cheese (or half of a large tub)
1 package of summer sausage, sliced
1 cup cooked spinach
1 cup cooked chopped mushrooms
1 jar pasta sauce (24 oz.)
1 cup of shredded mozzarella cheese
1 cup cheddar cheese
Place pasta, ricotta cheese, sausage, veggies, pasta sauce, and 1/2 cup of each shredded cheese in a large bowl. Mix well. Place in a greased 9x13 baking dish. Top with remaining cheese. Bake at 350' for 30 minutes, or until sauce bubbles on the sides.
I also made garlic cheesy bread as a side. Follow my garlic bread stick recipe, but top with Parmesan and mozzarella cheese. It is so dang good!
XO Danielle
