| | Directions |
- (Be careful to cool everything before cooking to avoid spoiling of the dairy products.)
- Brown sausage in olive oil until fully cooked; then cool and dice up in chopper or slice.
- While sausage is cooling, saute onions, peppers, and mushrooms in the sausage oil; set aside.
- Meanwhile, mix eggs, Ricotta cheese, and milk. Add bread crumbs, Mozzarella cheese, and tomato sauce. Add rigatoni, cooled sausage, cooled peppers, onions, and mushrooms.
- Coat the bottom of a large lasagna pan with tomato sauce and then add mixture on top.
- Cook for 45 minutes at 350 degrees.
- Serve with garlic bread.
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Prep Time: 30 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 2 eggs |
| - | | 2 pounds ricotta cheese |
| - | | 2 cups milk |
| - | | 1/2 cup bread crumbs (I prefer Italian or garlic seasoned) |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 8 ounces shredded Mozzarella |
| - | | 2 jars tomato sauce, 26 oz. (I prefer the kind with chunks of veggies in it to give more flavor) |
| - | | 3 cups cooked rigatoni (cooked but cold) |
| - | | 1 diced onion |
| - | | 1 diced pepper |
| - | | 1 can mushrooms diced, small can |
| - | | 2 packages Premio Sweet Sausage, 16 oz. packages |
| - | | extra virgin olive oil |
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