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Sausage Mozzarella Supper

 Sausage Mozzarella Supper
Sausage Mozzarella Supper comes from Clara Honeyager of Mukwonago, Wisconsin. "I've used this for church meals and it's mighty tasty," Clara says.
150-175 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 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


  • 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.

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Sausage Mozzarella Supper (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.