italian sausage; Ground: 1
onion; chopped: 1
carrots; chopped: 1 cup
garlic; chopped: 1 tablespoon
chicken broth: 3 cups (2 cans)
tomatoes, italian style; chopped: 1 can
pasta: 1 cup
mozzarella; shredded:
parmesan cheese; shredded:
Brown the sausage, onion, carrots, garlic together, draining sausage grease
add chicken broth, pasta, and tomatoes. Cook until pasta and vegetables are tender.
Garnish with parmasan and mozzaralla cheese.
ground beef: 2 pounds
sausage: 1 pound
eggs: 1
onion: 1
potatoes; mashed: 1 cup
sugar: 1 teaspoon
salt: 1.5 teaspoons
nutmeg: 1 teaspoon
pepper: 1 teaspoon
ginger: 1 pinch
milk: 1 cup
water: 3 cups, or
beef stock: 3 cups
flour: 3 tablespoons
mix meat, onion, egg, potatoes, seasonings, and milk
form into small balls and brown on all sides
remove meatballs from the pan and add water or stock, add flour to thicken until smooth
combine gravy and meatballs in a large casserole dish and bake 1/2 hour at 300 degrees
ricotta cheese: 15 ounces
mozzarella; shredded: 2 cups
parmesan cheese: 0.5 cup
oregano: 1 teaspoon
basil: 1 teaspoon
onion; chopped: 0.5 cup
garlic; chopped: 1 clove
italian sausage: 1 pound
bread dough; frozen: 1 loaf
butter; melted: 0.25 cup
spagetti sauce: 1 jar
Combine cheeses in a large bowl
saute onion, brown sausage, and drain
stir in cheese mixture
roll bread dough in circles and spoon about 2 tbsp of filling in the center of each, fold in half a seal edges
place on greased cookie sheet, sprinkle with cheese
Bake at 350 degrees for 25 minutes
brush with butter
serve with spagetti sauce