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- Level: Easy
- Total: 1 hr 20 min
- Prep: 50 min
- Cook: 30 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 721
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 53 g
- Cholesterol
- 183 mg
- Sodium
- 1647 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 50 min
- Cook: 30 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 721
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 53 g
- Cholesterol
- 183 mg
- Sodium
- 1647 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
