Well, a bit of planning ahead will make this dish an easy no-brainer on a busy day. It doesn’t take long at all, and it will satisfy just as well as the more elegant stuff does.
So, next time you are making some spaghetti sauce, make a double batch, and freeze half. Then when the lasagna cravings start, you are already half way there.
This works great as a football day gathering meal centerpiece, so do consider it for Super Bowls and March Madness festivities.
- 2 c rigatoni or other semi-large dried pasta, cooked and drained.
- 1 lb Italian sausage hot or mild, or other sausage or kielbasa, removed from casings and either diced or broken into pieces and browned until done. Drain as well.
- 1 16 oz container of ricotta cheese
- 1 egg
- 1 c freshly grated Parmesan cheese
- 4 oz diced fresh mozzarella cheese
- 3 cups of spaghetti sauce (can used bottled of course, but it’s never as good as homemade!)
- Butter a large baking dish at least 10 x 14.
- Pour in the cooked pasta.
- Take 1/2 of the spaghetti sauce and stir into the pasta.
- Sprinkle half of the mozzarella over.
- Spread the meat in.
- Mix the ricotta, egg and Parmesan together and then spoon over the pasta.
- Spread remaining spaghetti sauce over all.
- Spread the rest of the diced mozzarella over this.
- Grate a half cup or so of Parmesan over the top.
- Cook uncovered at 350° for one hour.
- Let rest for 15 minutes or so before serving.
Serves: 8 good servings.