Serve this pasta with a mixed greens salad and Italian vinaigrette.
4-5 cups cooked (leftover) pasta. I used linguine
3 links of Italian sausage
2 cups Marinara sauce
11/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley
Salt and pepper to taste
8 oz mozzarella cheese, sliced thin
Brown the sausage links in a skillet and add the marinara sauce. Simmer the sausage in the marinara sauce for 30 minutes. Remove the sausage and cut it into thin slices. Set aside.
Mix the marinara sauce with the pasta. Set aside.
Combine the ricotta, egg, parmesan, parsley salt, and pepper. Mix with the pasta. Coat a 12-inch x 8-inch baking dish with olive oil spray.
Coat the dull side of a sheet of foil with cooking spray. Place on the top of the baking dish. Bake in a 375-degree F oven for 45 minutes, uncover the dish and bake for 15 minutes or until hot and bubbly. Let rest 5 minutes before serving.