Sausage Mozzarella Supper for a Crowd
Yield
150 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | pounds |
italian sausage
link or bulk, sliced or crumbled |
*
|
| 3 | gallons |
spaghetti sauce
|
*
|
| 16 | cups |
mushrooms
sliced, fresh |
|
| 1 ½ | quarts |
tomato juice
|
*
|
| 3 | large |
onions
chopped |
|
| 3 | tablespoons |
italian seasoning
|
*
|
| 2 | tablespoons |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 12 | pounds |
pasta, corkscrew
cooked and drained |
* |
| 5 | pounds |
mozzarella cheese
|
|
| 8 | pounds |
mozzarella cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9.1 | kg |
italian sausage
link or bulk, sliced or crumbled |
*
|
| 11.4 | l |
spaghetti sauce
|
*
|
| 3.8 | l |
mushrooms
sliced, fresh |
|
| 1.5 | quarts |
tomato juice
|
*
|
| 3 | large |
onions
chopped |
|
| 45 | ml |
italian seasoning
|
*
|
| 3E+1 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 5.4 | kg |
pasta, corkscrew
cooked and drained |
* |
| 2.3 | kg |
mozzarella cheese
|
|
| 3.6 | 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.
