"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spasanga Recipe

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This recipe for Spasanga, by , is from BELOVED FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Erin Jenkins


24 oz. spaghetti
32 oz. shredded mozerella
1 c. ricotta cheese
1 c. sour cream
1 c. 1/2 and 1/2
c. grated parmesan cheese
1 tsp. oregano
1 tsp. basil
tsp. pepper
1 tsp. minced garlic
1 tsp. salt
1 jar 26 oz. spaghetti sauce or make your own
1 lb. Italien sausage, cooked

Preheat oven to 350.
Cook spaghetti according to package.
In a large bowl stir together all other ingredients, reserving c. of parmesan.
Add the cooking spaghetti and toss until well coated.
Pour the mixture into a 9 x 13 pan, lightly greased.
Top with remaining parmesan cheese.
Cover with foil and bake for 30 minutes.

While the pasta is baking, cook the sausage and add cooked sausage to sauce. Heat.
Once the pasta has completed cooking, cut into squares and top with the sausage/sauce mixture.

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