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Baked Ditali with Sweet and Hot Italian Sausages Recipe
|Olive oil||1 Tablespoon|
|Sweet italian sausages||1 Pound|
|Hot italian sausages||1 Pound|
|Tomato sauce||4 Cup (64 tbs) (Commercial / Homemade)|
|Ditali||1 1⁄2 Pound, cooked al dente, quite chewy, drained (Short, Hollow Pasta)|
|Ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5779 Calories from Fat 1817
% Daily Value*
Total Fat 203 g312.9%
Saturated Fat 93.8 g469.2%
Trans Fat 0 g
Cholesterol 556.8 mg
Sodium 6061.8 mg252.6%
Total Carbohydrates 595 g198.3%
Dietary Fiber 38.4 g153.6%
Sugars 52.2 g
Protein 339 g678.4%
Vitamin A 146.2% Vitamin C 211.1%
Calcium 239.5% Iron 152.2%
*Based on a 2000 Calorie diet
Remove the sausages, cut them into thin slices.
Pour the oil out of the pan but leave the brown residue.
Add the tomato sauce to the same pan, add the sausage slices; stir, cover, and simmer 20 minutes.
Butter a baking dish and spoon a layer of the cooked drained ditali evenly across the bottom, cover with a layer of sausage slices in tomato sauce.
Then spread with a layer of ricotta, sprinkled with Parmesan.
Repeat the layering until the pasta, sausages, and cheese are used, ending with a layer of sauce and cheese.
Bake, uncovered, in a preheated 350-degree oven for 25 minutes or until sauce is bubbling.