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Italian Sausage and Mozzarella Dinner for 150


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20 lb Link or bulk Italian sausage, sliced or crumbled
3 gallons Spaghetti sauce
16 cups Sliced fresh mushrooms
1 1/2 quart (6 cups) Tomato juice
3 large Onions, chopped
3 tablespoon Italian seasoning
2 tablespoon Salt
1 tablespoon Pepper
12 lb Corkscrew noodles, cooked and drained
5 lb Mozzarella cheese, sliced
8 lb Mozzarella cheese, shredded

Brown sausage, drain fat. Mix browned sausage with the Spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper.

Grease 8 6-quart baking pans. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.

Serves 150




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.