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Sausage Mozzarella Supper Recipe

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Sausage Mozzarella Supper comes from Clara Honeyager of Mukwonago, Wisconsin. "I've used this for church meals and it's mighty tasty," Clara says.

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Sausage Mozzarella Supper Recipe

Prep: 20 min. Bake: 1-1/4 hours

Yield: 150-175 Servings

20 75 95

Ingredients

20 pounds Johnsonville® Mild Italian Sausage links or Johnsonville® Ground Sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cups sliced fresh mushrooms
6 cups tomato juice
3 large onions, chopped
3 tablespoons Italian seasoning
2 tablespoons salt
1 tablespoon pepper
12 pounds spiral pasta, cooked and drained
5 pounds part-skim mozzarella cheese, sliced
8 pounds shredded part-skim mozzarella cheese

Directions

In several large skillets, brown sausage; drain. In several large stockpots, combine the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Stir in sausage.
Grease eight 6-qt. baking dishes. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan.
Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until cheese is melted. Yield: 150-175 servings.

Nutritional Facts 1 serving (1 cup) equals 283 calories, 17 g fat (7 g saturated fat), 49 mg cholesterol, 821 mg sodium, 17 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Sausage Mozzarella Supper in Taste of Home February/March 1994, p54

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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