Author Notes
searching for a recipe using home made pizzoccheri and mushrooms. —bruce
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Ingredients
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1 pound
pizzoccheri wide flat pasta
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1/2 pound
sausage
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1 bunch
spinach or kale
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1 1/2 cups
riccota
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1 1/2 cups
mozzerella, grated
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4 tablespoons
pesto
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3.4 cups
romano
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1 tablespoon
basil
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1 teaspoon
salt
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2 teaspoons
pepper
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3/4 cup
parmesan
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1
onion, chopped
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1 tablespoon
garlic, chopped
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3 cups
tomato sauce
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1
egg
Directions
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boil pasta
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saute onions, garlic and mushrooms
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boil spinach cool and chop
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combine ricotta, mozzerella, chopped spinach. basil, salt, pepper, parmesian, egg mix well
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layer pasta, ricotta mix pasta, sausage, ricotta mix pasta top with parmesan,
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bake covered at 350 for 1 hour uncover bake 10 min. cool 10 min before serving
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