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Sausage Mozzarella Supper for a Crowd

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Submitted by bking

Baked Italian sausage and mozzarella pasta casserole scaled to feed 150 people. Layered with corkscrew pasta, mushrooms, and spaghetti sauce across eight 6-quart pans.

YIELD

150 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

This is a church supper, reunion, or fundraiser recipe built to feed a serious crowd. Twenty pounds of Italian sausage, 12 pounds of corkscrew pasta, and 13 pounds of mozzarella get layered across eight 6-quart baking pans with a mushroom-loaded spaghetti sauce.

The method stays simple even at this scale. Brown the sausage, drain the fat, mix it with the sauce, mushrooms, tomato juice, onions, and Italian seasoning, then layer it lasagna-style with the cooked pasta and sliced mozzarella. Shredded mozzarella goes on top for a bubbly, golden finish.

Covering the pans for the first hour lets everything heat through and meld, then the last 15 minutes uncovered browns and crisps the cheese on top.

Pro Tips

  • Brown the sausage in batches. Twenty pounds in one pot steams instead of browning, and you lose all that caramelized flavor.
  • Cook the pasta just short of al dente. It continues cooking in the sauce during the hour-long bake and will turn mushy if overdone up front.
  • Tomato juice thins the sauce so it stays saucy across eight pans. Without it, the sauce gets absorbed into the pasta and the dish dries out.
  • Prep and assemble the night before, then refrigerate covered. Add 15 to 20 minutes to the bake time if going straight from the fridge to the oven.

Variations

  • Half-batch: Cut everything in half for about 75 servings and four pans, which fits most home ovens.
  • Vegetarian option: Swap Italian sausage for a mix of sliced zucchini, bell peppers, and extra mushrooms in one or two pans for guests who don’t eat meat.

Ingredients

20 9.1
POUNDS KG ITALIAN SAUSAGE
link or bulk, sliced or crumbled *
3 11.4
GALLONS L SPAGHETTI SAUCE *
16 3.8
CUPS L MUSHROOMS
sliced, fresh
1 ½ 1.5
QUARTS QUARTS TOMATO JUICE *
3 3
LARGE LARGE ONIONS
chopped
3 45
TABLESPOONS ML ITALIAN SEASONING *
2 30
TABLESPOONS ML SALT
1 15
TABLESPOON ML BLACK PEPPER
12 5.4
POUNDS KG PASTA, CORKSCREW
cooked and drained *
5 2.3
POUNDS KG MOZZARELLA CHEESE
8 3.6
POUNDS KG MOZZARELLA CHEESE

Directions

Brown sausage, drain fat.

Mix 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℉ (180℃) for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 108 54% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 339mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 20g
Vitamin A 4% Vitamin C 2%
Calcium 31% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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