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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.
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:150-175 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 150-175 servings

Ingredients

  • 20 pounds link or Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until cheese is melted. Yield: 150-175 servings.
Originally published as Sausage Mozzarella Supper in Taste of Home February/March 1994, p54

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.

Medium-Bodied Red Wine

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

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Reviewed Jan. 9, 2014

As you notice, giving 4 stars for this recipe. Have not ever made, but plan to, of course, scaling down to serve 4. Thank you for sharing recipe!

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