First, I pre-cooked all of the sausage:
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Here are 2 of the recipes I made with Johnsonville Italian Sausage:
- 1lb. cooked Johnsonville Mild Italian Sausage
- 1lb. cooked ground Beef
- 2 (15oz.) + 1 (8oz.) cans Tomato Sauce
- 1 cup Water
- 2 packages Spaghetti Sauce Seasoning
- 1 package uncooked Lasagna Noodles (I use whole wheat noodles.)
- 24oz. Cottage Cheese (Ricotta Cheese will also work.)
- 1/2 cup Sour Cream
- 2 1/2 cups shredded Mozzarella Cheese
- 1 cup Parmesan Cheese
Spread a layer of the sauce in the bottom of the crockpot. Add a layer of uncooked noodles (break them to fit in the crockpot). Top noodles with a layer of the cheese mixture. Repeat layers 3 times. Top with remaining sauce and remaining 1/2 cup of Mozzarella Cheese.
Cook on low for 4-6 hours or until noodles are soft.
Creamy Sausage & Pasta Bake
- 1lb. Johnsonville Mild Italian Sausage
- 1/2 cup each chopped Onions & Green Peppers (optional)
- 24oz. Spaghetti Sauce (homemade or store bought)
- 1 tub Philadelphia Italian Cheese & Herb Cooking Creme
- 2 cups shredded Mozzarella Cheese
- 3 cups cooked Pasta (I used Bowtie but any kind of pasta will work.)
Brown meat with the vegetables (optional) in a skillet. Stir in spaghetti sauce, 3/4 cup cooking creme & 1 cup mozzarella cheese. Cook & stir 2-3 minutes or until cheese is melted. Add pasta mix lightly. Spoon into 9x13 baking dish and top with the remaining cooking creme and mozzarella cheese. Bake at 350 degrees for 15-20 minutes.
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