Total Time
Prep 20 mins
Cook 40 mins

This is an adaptation of Rachael Ray's recipe. I serve with salad and Italian Cheese Twists #145977.

Ingredients Nutrition


  1. Brown sausage and beef until cooked through, breaking it up as it cooks. Drain off any fat.
  2. Add onion, carrot and garlic. Cook until vegetables are soft.
  3. Add chicken stock and deglaze pan. Then add crushed tomatoes, tomato sauce, bay leaf and basil. Add salt and pepper to taste. Bring to a boil then turn down and simmer for 20 minutes.
  4. Cook pasta as directed in salted water until just al dente.(about 8 minutes) Drain. Spread pasta into a 9x13" pan.
  5. Remove bay leaf from sauce and stir in parsley. Combine sauce with pasta.
  6. Drop spoonfuls of ricotta into pasta and stir until combined. Sprinkle with cheeses.
  7. Bake for 20-30 minutes at 350 degrees until cheese is browned and sauce in bubbley.
Most Helpful

I don't know if I can give this an honest review because I didn't use Italian sausage, but all ground beef. I also used cottage cheese mixed with a little cream cheese instead of ricotta because it's what I had on hand. This tasted good still...but I think it would have been better if the sausage had been used.

minneapplegirl October 05, 2008

This was very good. The sauce was delicious, having both sorts of meats really gave it a great flavor. Thank you!

billikers May 09, 2007