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1/1 Photo of Italian Pasta Supper
This recipe originally came from a magazine, but I have tweaked it to suit our families taste. The original recipe called for chunky pasta-style tomatoes, but it always seemed a little watery to me. I buy the jarred spaghetti sauce that is chunky and has vegetables in it. This can be made ahead to the first baking time and refrigerated up to 24 hours. Bake for 45 minutes at 350 before adding the shredded mozzerella and baking an additional 15 minutes. I have never tried to freeze this, but I think it would do well. I like to use fresh mushrooms when I have them. If the sausage is in links, remove the casings before browning. Note there is no salt or pepper in the recipe. The olives, sausage, and pasta sauce is salty enough for our family...but take this into consideration when you make this.
Units: US | Metric
Serving Size: 1 (239 g)
Servings Per Recipe: 8
The following items or measurements are not included: