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Pasta sausage kale riccota mozzerella Pesto basil salt pepper Parmesan onion garlic tomato sauce egg
Viewed: 8 - Published at: 4 years agoIngredients
- 1 pound pizzoccheri wide flat pasta
- 1/2 pound sausage
- 1 bunch spinach or kale
- 1 1/2 cups riccota
- 1 1/2 cups mozzerella, grated
- 4 tablespoons pesto
- 3.4 cups romano
- 1 tablespoon basil
- 1 teaspoon salt
- 2 teaspoons pepper
- 3/4 cup parmesan
- 1 onion, chopped
- 1 tablespoon garlic, chopped
- 3 cups tomato sauce
- 1 egg
Method
- boil pasta
- saute onions, garlic and mushrooms
- boil spinach cool and chop
- combine ricotta, mozzerella, chopped spinach. basil, salt, pepper, parmesian, egg mix well
- layer pasta, ricotta mix pasta, sausage, ricotta mix pasta top with parmesan,
- bake covered at 350 for 1 hour uncover bake 10 min. cool 10 min before serving
