Baked Italia
Servings: 6 servings
Ingredients
- 1 pound hot Italian sausage
- 2 (24 oz jars) spaghetti sauce
- 12 oz dried elbow pasta substitute for gluten-free
- 1 medium onion finely diced
- 1 large carrot peeled and finely diced
- 2 cloves garlic minced
- 15 oz Ricotta
- 15 oz small curd cottage cheese
- 1 large egg
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 4 fresh basil leaves
- 1 cup grated mozzerella
Instructions
- Preheat oven to 350 degrees.
- Bring a pot of water to boil. Cook pasta according to the package. For gluten-free pasta, cook 2 minutes less than the manufacturer's instructions.
- Remove the sausage from casings if necessary. Then cook in a Dutch oven over medium heat.
- While the sausage is cooking, finely dice the onions and carrot.
- Using a slotted spoon, remove sausage and set aside on a paper towel lined plate.
- Cook the onions and carrots partially covered for 8 minutes, stirring occasionally.
- Uncover the vegetables and add garlic. Continue cooking uncovered stirring occasionally for 8 minutes. Cook until the carrots are soft.
- Add minced garlic and cook for about 15 seconds until fragrant.
- Stir in meat, spaghetti sauce, fresh basil and simmer for about 10 minutes. Remove from heat.
- Mix ricotta, cottage cheese, egg, oregano, and dried basil in a separate bowl.
- Pour a cup of the sauce mixture into the bottom of a casserole dish. Add a layer of cooked pasta.
- On top of the pasta, add a layer of sauce, followed by the layer of the cheese mixture.
- Add another layer of pasta and then top with the remaining sauce. Sprinkle the mozzerella cheese on top.
- Bake for 20-30 minutes until bubbly.
- Serve.
