INGREDIENTS
1.5 to 2 lbs hot Italian sausage or turkey sausage
2.5 to 3 cups white or yellow onion, chopped
4 to 5 cloves garlic, finely chopped
8 oz can tomato paste
2 bay leaves
2 teaspoons oregano
28 oz diced tomatoes
12 oz Rotini pasta
16 oz ricotta
1 cup Parmesan cheese
pepper to taste
mozzarella, shredded for topping
fresh basil, chopped for topping
1. In a large pasta pot add the sausage, crumble it with a wooden spoon, and stir it occasionally until it starts to lightly brown. Add the onion, garlic and mix it into the sausage. Let cook for about 5 minutes.
2. Add the tomato paste, bay leaves, oregano and diced tomatoes. Mix well together and then add 7 cups of chicken stock. Simmer for 30 minutes, stirring occasionally.
3. Add the Rotini and boil for 10 - 12 minutes.
4. Meanwhile, in a large bowl mix together the ricotta, Parmesan and pepper.
Serve the lasagna casserole in single serving bowls. Top each with a tablespoons of the ricotta mixture, and sprinkle with mozzarella and some fresh chopped basil.
