Congregation T'shuvat Yisrael


Rigatoni with Mock italian sausage



The recipe was modified from one found on a pasta package and a homemade Italian sausage recipe added to it to avoid using pork sausage.






Ingredients:


6c of Rigatoni, uncooked (about 16 oz pkg)
1 medium sweet onion, chopped
1# of lean ground beef, turkey or meat substitute
¾t fennel
1T Montreal Style seasoning
salt, pepper, garlic and mild chili pepper seasoning to taste
1¾c of cottage cheese, whipped or ricotta cheese (about 15 oz pkg)
3c ready made spaghetti sauce (about 28 oz jar)
1c shredded Mozzarella cheese
3T grated Parmesan cheese

Directions:



Put the water on for cooking the pasta. Meanwhile, in a large saucepan cook chopped onions until tender over medium heat and then add meat. Season meat to taste do not spare the garlic or mild chili pepper... that produces the Italian sausage flavor, regardless of what meat is used. Cook mixture until lightly browned and drain excess liquid and fat. Cook pasta el dente and drain.


Preheat oven to 400°F. Stir in hot pasta and cottage or ricotta cheese until well mixed.

In a 13" x 9" baking pan, spread 1c of spaghetti sauce spoon the pasta mixture over sauce. Spread remaining spaghetti sauce evenly over pasta sprinkle the top with the two cheeses. Loosely cover with foil bake 20 minutes and remove foil. Bake for another 5 minutes or until the cheese completely melts. Serve about 12 people.

The original recipe was found on a pasta package and was modified from Italian sausage to ground meat and spices to avoid using pork sausage. I like this recipe because it is so easy and the results are consistent. Most of the time I don't even whip the cottage cheese, it's just fine without the additional fuss...







11AM Shabbat mornings, see you at
1231 S 76th street, tacoma wa 98408



congregation tshuvat yisrael