Recipe by Cindy Newell
"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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2 (10.75 ounce) cans
condensed tomato soup
2 (15 ounce) cans
2 (6 ounce) cans
turkey sweet Italian sausages, casings removed
turkey hot Italian sausages, casings removed
1 1/2 (16 ounce) packages
2 (16 ounce) packages
shredded mozzarella cheese
This recipe was a nice change from just regular spaghetti and tomato sauce. My 8 year old loved it.
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.
Excellent! Also works great to make a big batch, and freeze portions for lunches.
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.
Even my picky eater kids liked this one!
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.
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 149
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