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14 May 2013, 19:58
Winner of Mother's Day Recipe Contest - 2013 |
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DescriptionThis is a recipe that originally used ziti pasta in. But when my kids were little I found that they could "fork" a rotini much easier. I also felt like the sauce "stuck" on the rotini better. Regardless you can use any pasta that seems to be the right size and overall shape.
Ingredients Related Recipes:- 12 oz uncooked Rotini Pasta
- 1 26oz – 32oz jar or can of Spaghetti Sauce
- 1 1 lb package Mild Italian Sausage (uncased)
- 1 15 oz container Ricotta Cheese, room temperature.
- ½ lb Mozzerella Cheese
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I use Polly-O Ricotta as it is smoother and creamier than most, even the skim milk version is creamy.
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