Ingredients

The following ingredients have 12 Servings
  • 48 ounces Bertolli Riserva Marinara with Parmigiano-Reggiano Sauce (2 jars, 23.9 ounces each)
  • 16 ounces Carando Toscano Mild Italian Sausage (Find them in the fresh meat section)
  • 1 pound Ziti Pasta box (or Penne)
  • 16 ounces shredded Mozzerela Cheese
  • 16 ounces container Ricotta Cheese
  • 1/2 cup grated Parmesan Cheese
  • 1 cup White Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 tablespoon Olive Oil
  • 1 teaspoon dried Basil Leaves

Instruction

  • Cook Carando Sausages per instructions on package.
  • Remove Sausages from pan and cut into round pieces approx. 1/4″ thick, then set aside.
  • Preheat oven to 350 degrees.
  • In second small frying pan, heat Olive Oil, and saute chopped Onion and minced Garlic for 4-5 minutes, then set aside.
  • Cook Ziti Pasta al dente, per instructions on box.
  • Once done, strain pasta and add to Large Mixing Bowl.
  • Add Onions, Garlic, Parmesan, Ricotta, and 1 jar Bertolli Riserva Marinara with Parmigiano-Reggiano Sauce to large bowl with Pasta, and stir. {mixture will be somewhat lumpy}
  • Spray 9×13 casserole dish with Nonstick Cooking Spray.
  • Evenly spread 1/2 Pasta/Cheese/Sauce mixture evenly across bottom of casserole dish.
  • Pour 1/2 jar of remaining Bertolli sauce over mixture.
  • Sprinkle 8 oz. Mozzarella Cheese over Sauce.
  • Evenly spread out sliced Carando Sausage over Mozzarella Cheese layer.
  • Time to do add another layer! Evenly spread remaining Pasta/Cheese/Sauce mixture evenly across Sausage.
  • Pour last 1/2 jar of Bertolli sauce over mixture.
  • Sprinkle 8 oz. Mozzarella Cheese over Sauce.
  • Top with sprinkled dried Basil leaves.
  • Bake for approx. 25 minutes or until hot. ENJOY!