Sweet Rigatoni Recipe
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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
(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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