1. Cook pasta in boiling salted water for 6 minutes; drain and set aside. 2. Meanwhile, in a dutch oven or large skillet, saute the Italian sausage over medium heat until browned. Remove from the skillet and reserve 1 T of the drippings. 3. Saute the onion and garlic in reserved drippings until soft. Stir in drained olives and mushrooms. 4. Return meat to the skillet. Turn heat to low. Stir in the jar of pasta sauce, the Italian seasoning, and the drained noodles. Add the ricotta cheese and stir until creamy. 5. Spoon into a greased 3 quart baking dish. Bake, covered, at 350 degrees for 20 minutes. Uncover, sprinkle with mozzerella, and bake for 15 minutes more or until cheese is melted. ---------------------------------------------------------------------------
Nutrition
Ingredients
