Baked Ditali with Sweet and Hot Italian Sausages
|Olive oil||1 Tablespoon|
|Sweet italian sausages||1 Pound|
|Hot italian sausages||1 Pound|
|Tomato sauce||4 Cup (64 tbs) (Commercial / Homemade)|
|Ditali||1 1⁄2 Pound, cooked al dente, quite chewy, drained (Short, Hollow Pasta)|
|Ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
In a saucepan, heat the oil and brown the sausages evenly.
Remove the sausages, cut them into thin slices.
Pour the oil out of the pan but leave the brown residue.
Add the tomato sauce to the same pan, add the sausage slices; stir, cover, and simmer 20 minutes.
Butter a baking dish and spoon a layer of the cooked drained ditali evenly across the bottom, cover with a layer of sausage slices in tomato sauce.
Then spread with a layer of ricotta, sprinkled with Parmesan.
Repeat the layering until the pasta, sausages, and cheese are used, ending with a layer of sauce and cheese.
Bake, uncovered, in a preheated 350-degree oven for 25 minutes or until sauce is bubbling.