Montigott Recipe - Allrecipes.com
Montigott Recipe
  • READY IN 6+ hrs

Montigott

Recipe by  

"I got this recipe from a friend about thirty years ago. It has become a family favorite. It makes a lot, so it's great to serve to a crowd. Also, it can be made ahead and re-heated very easy. The original recipe calls for regular pork Italian sausage, but to cut down on fat, I use the turkey kind."

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Original recipe makes 16 servings Change Servings
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Directions

  1. Pour the tomato soup, tomato sauce and tomato paste into a slow cooker, and stir to blend. Crumble in the sweet and hot Italian sausages. Cover, and cook on low for 4 to 6 hours, stirring occasionally until the meat is cooked through, and the sauce is flavorful.
  2. When the tomato sauce is almost done, bring a large pot of lightly salted water to a boil. Add the mostaccoli pasta, and cook for 8 to 10 minutes, until tender. Drain and rinse.
  3. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish and an 8x8 inch baking dish with cooking spray. Layer the noodles and cheese in the two dishes to an even depth ending with cheese on the top, splash a little bit of the milk over each layer of cheese as you go except for the top layer.
  4. Bake for 15 minutes, or until cheese is melted and a little brown on the top. Cut into wedges, and spoon the sauce over them to serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 6 hrs
  • READY IN 6 hrs 30 mins

Footnotes

  • If you use regular pork sausage, you need to brown a little first to remove some of the fat. Also, the sauce can be cooked on top of the stove. But it burns easy, so you have to keep a close eye on it. It only takes 1 hour on the stove.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2005

This recipe was a nice change from just regular spaghetti and tomato sauce. My 8 year old loved it.

 
Most Helpful Critical Review
Oct 08, 2006

The sauce was way too bland for Italian sauce even though I used all hot Italian turkey sausage. After heating on the stove for about 40 minutes, I added 1 cup of coarsely chopped onion, 1 ½ Tbsp. minced garlic, 1 ½ tsp each of dried basil and oregano to ONE HALF of the recipe, and it tasted much more like I had hoped, though I think the ratio of basil to oregano needs to be tweaked. I would also recommend frying the turkey sausage before starting the sauce because it was rather lumpy even though I took care to add it to the sauce in small raw chunks.

 

13 Ratings

May 01, 2006

Excellent! Also works great to make a big batch, and freeze portions for lunches.

 
Feb 18, 2010

This is the only recipe that my significant other will eat onions in. It's the only red sauce he'll eat all the way down to the bottom of the bowl. Others, he simply leaves behind after the pasta is gone. Completely intrigued by the baked pasta base of this recipe, I had to try it. It's a keeper in my recipe vault.

 
Aug 30, 2007

EXCELLENT!!! Even my picky eater kids liked this one!

 
Oct 19, 2006

This makes a huge amount even if you half the recipe! It was very good. We liked the texture of the baked pasta. Will definitely make again.

 
Mar 12, 2010

This was pretty tasty. I used mozzarella and cheddar. I just don't see how you can go wrong with that much cheese and italian sausage!

 
Feb 27, 2012

wonderful wonderful. I added basil and oregeno. I cooked the sausage first with an onion and 2 minced garlic cloves. cooked on low in crockpot for 4 hours then did the rest as normal. It was really really amazing

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 1481 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Cindy Newell
12 Followers 0 Saved Recipes
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