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    Pasta Lasagna

    Source of Recipe


    List of Ingredients

    1/2 pound sweet Italian sausage
    1/2 pound lean ground beef
    1/4 cup minced onion
    1 cloves garlic, crushed
    14oz. crushed tomatoes
    1 (6 ounce) can tomato paste
    1 (6.5 ounce) can canned tomato sauce
    1/4 cup water
    1 tablespoon white sugar
    3/4 teaspoon dried basil leaves
    1/4 teaspoon fennel seeds
    1/2 teaspoon Italian seasoning
    1/2 tablespoon salt
    1/8 teaspoon ground black pepper
    2 tablespoons chopped fresh parsley
    1/2 lb. penne pasta
    1 (15 ounce) container ricotta cheese
    8 ounces shredded mozzarella cheese, divided
    1/4 cup grated Parmesan cheese
    1 egg, beaten


    In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1/2 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

    Preheat oven to 350 degrees.

    Bring a large pot of lightly salted water to a boil. Cook penne in boiling water for 11 minutes. Drain noodles, and rinse with cold water.

    In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.

    In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.

    Bake in preheated oven 30 minutes, until hot and bubbly.




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