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My review
Montigott
Cindy Newell
"I got this recipe from a friend about thirty years ago. It has become a family favorite. It makes a lot, so it's great to serve to a crowd. Also, it can be made ahead and re-heated very easy. The original recipe calls for regular pork Italian sausage, but to cut down on fat, I use the turkey kind."
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Ingredients
6 h 30 m servings 447 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Pour the tomato soup, tomato sauce and tomato paste into a slow cooker, and stir to blend. Crumble in the sweet and hot Italian sausages. Cover, and cook on low for 4 to 6 hours, stirring occasionally until the meat is cooked through, and the sauce is flavorful.
- When the tomato sauce is almost done, bring a large pot of lightly salted water to a boil. Add the mostaccoli pasta, and cook for 8 to 10 minutes, until tender. Drain and rinse.
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish and an 8x8 inch baking dish with cooking spray. Layer the noodles and cheese in the two dishes to an even depth ending with cheese on the top, splash a little bit of the milk over each layer of cheese as you go except for the top layer.
- Bake for 15 minutes, or until cheese is melted and a little brown on the top. Cut into wedges, and spoon the sauce over them to serve.
Footnotes
- Note
- If you use regular pork sausage, you need to brown a little first to remove some of the fat. Also, the sauce can be cooked on top of the stove. But it burns easy, so you have to keep a close eye on it. It only takes 1 hour on the stove.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 447 calories; 16.6 g fat; 44.4 g carbohydrates; 32.4 g protein; 80 mg cholesterol; 1481 mg sodium. Full nutrition
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Reviews
Read all reviews 1015 Ratings
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Most helpful positive review
5/11/2005
This recipe was a nice change from just regular spaghetti and tomato sauce. My 8 year old loved it.
Most helpful critical review
10/8/2006
The sauce was way too bland for Italian sauce even though I used all hot Italian turkey sausage. After heating on the stove for about 40 minutes, I added 1 cup of coarsely chopped onion, 1 ½ T...
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10/8/2006
The sauce was way too bland for Italian sauce even though I used all hot Italian turkey sausage. After heating on the stove for about 40 minutes, I added 1 cup of coarsely chopped onion, 1 ½ T...
5/11/2005
This recipe was a nice change from just regular spaghetti and tomato sauce. My 8 year old loved it.
5/1/2006
Excellent! Also works great to make a big batch, and freeze portions for lunches.
10/19/2006
This makes a huge amount even if you half the recipe! It was very good. We liked the texture of the baked pasta. Will definitely make again.
3/11/2010
This was pretty tasty. I used mozzarella and cheddar. I just don't see how you can go wrong with that much cheese and italian sausage!
2/17/2010
This is the only recipe that my significant other will eat onions in. It's the only red sauce he'll eat all the way down to the bottom of the bowl. Others, he simply leaves behind after the past...
2/23/2012
wonderful wonderful. I added basil and oregeno. I cooked the sausage first with an onion and 2 minced garlic cloves. cooked on low in crockpot for 4 hours then did the rest as normal. It was rea...
11/8/2009
This is my recipe. The sauce WILL be bland if you don't let it slow cook!! Cooking on the stove doesn't work to marry the flavors. Please don't give me a bad rating because you decided to alt...