Prep 20 mins
Cook 30 mins
From Johnsonville, but you could sub turkey or vegetarian Italian sausage, too, I imagine.
- 538.64 g Italian sausage
- 226.79 g penne pasta, cooked and drained
- 737.08 g jar pasta sauce
- 177.44 ml water
- 14.79 ml fresh basil, chopped
- 14.79 ml fresh garlic, chopped
- 118.29 ml shredded parmesan cheese
- 1.23 ml black pepper
- 283.49 g packagefrozen garlic bread, thawed and cut into 12 slices
- 709.77 ml shredded mozzarella cheese
- 118.29 ml olive oil
- 12 whole basil leaves
- 2 roma tomatoes, cut into 12 slices
- Cook sausage, and slice into coins.
- In a large bowl, mix the cooked sausage, pasta, sauce, water, chopped basil, garlic, parmesan and pepper, and toss gently.
- Spread into a greased 9x13 pan.
- Place the 12 slices of bread on top of the mixture, and cover the bread with the shredded mozzarella.
- Dip tomato slices in olive oil and place on the bread slices.
- Bake at 400 degrees for 30 minutes, or until heated through.
- After removing from oven, carefully place basil leaves slightly under each tomato slice.
- Let stand 10 minutes before serving.
This is a delicious and impressive looking recipe! I love Johnsonville sausage!
I agree that this is awesome! Everyone loved it! It was not hard to make although it is a little time consuming, but it is definitely worth the effort! Check it after about 25 minutes - I thought 30 was a little too long. Can't wait to make it again!
This was awesome! I played with the recipe a little because I didn't want to take a trip to the store. I used andouille sausage, rigatoni and dried basil. I also added 1/2 cup of ricotta cheese and chopped zuchinni. This is definatley going into the rotation; however, I would suggest having company because my bf and I had lots of leftovers.