Ingredients for Paula Deen's Baked Fusilli With Italian Sausage
- Hot Italian Sausage
- 2 tablespoons butter
- Garlic Cloves
- 1/2 cup chopped shallots
- Fresh Mushrooms
- 1/2 cup sliced black olives
- 1 (24-ounce) jar spaghetti sauce
- 1 (15-ounce) can tomato sauce
- 2 large eggs
- Italian Tomatoes
- 1 teaspoon salt
- Dried Basil
- Dried Oregano
- 1/2 teaspoon Italian seasoning
- Fusilli
- Mozzarella Cheese
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How to Make Paula Deen's Baked Fusilli With Italian Sausage
- Preheat oven to 350°F (175°C).
- Lightly grease a 4-quart casserole dish with cooking spray.
- In a large skillet over medium-low heat, cook 1 lb Italian sausage, breaking it up with a spoon, until well done (about 10-12 minutes). Remove from pan and set aside. Drain off excess grease.
- Melt 2 tablespoons of butter in the same skillet over medium heat.
- Add 2 cloves minced garlic and 1/2 cup chopped shallots, and cook for 5 minutes, or until tender.
- Add 8 oz sliced mushrooms and 1/2 cup sliced black olives and cook for 10 minutes, stirring occasionally.
- Remove from heat and set aside.
- In a large bowl, whisk together 1 (24-ounce) jar of spaghetti sauce, 1 (15-ounce) can of tomato sauce, and 2 large eggs.
- Stir in 1 (14.5-ounce) can of diced tomatoes (undrained), 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon Italian seasoning.
- Layer half of 1 lb cooked fusilli pasta, half of the mushroom mixture, half of the sauce mixture, and half of 2 cups shredded mozzarella cheese into the prepared casserole dish.
- Repeat layers, ending with cheese.
- Bake for 30-35 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
131 g
Sugar
91g
Fat
105g
Carbs
30g
