How to make it

  • Place all tomato products in a large sauce pan over medium heat.
  • Brown the sausage in a large skillet over medium high heat.
  • Remove the sausage from the pan and add to tomato sauce.
  • Place the onions, celery and squash in the oil remaining in the pan from the sausage, and sauté until the onions are translucent.
  • Add the garlic, red pepper, and spices to the onion medley and cook for another minute.
  • Add vegetable mixture to the tomato sauce.
  • Add wine to the tomato sauce and mix well.
  • Simmer over low heat until sauce thickens, about 30 minutes.
  • Add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach, olives, and nutmeg. season with salt and pepper. Set aside.
  • In the bottom of a glass baking dish spread about ½″ of the tomato sauce (This will prevent the bottom layer of pasta from sticking to the pan) See Photo. Arrange a layer of pasta in the dish, and cover with a 1½″ layer of the tomato mixture. Sprinkle with cheese, and cover with more pasta.
  • Spread the ricotta cheese mixture over and cover with another layer of pasta. See Photo
  • Spread another 1½″ layer of the tomato mixture See Photo. Sprinkle with cheese and cover with pasta.
  • Spread a ½″ thick layer of the tomato sauce on top and cover with more cheese. See Photo
  • Heat oven to 375°F. Place casserole pan on a baking sheet. (Just in case it bubbles over). Cover baking dish with foil, and bake for 30 minutes. Remove foil and return pan to oven for another 15 – 20 minutes, or until the top is bubbling and golden in color. See Photo
  • Allow to rest for 10 minutes before cutting and serving.

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  • 22566 6 years ago
    ~ Excellent ~
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