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2010-10-18Tuscan Sausage and Ricotta Strata: Medium Pasta Shells, Mild Italian Sausage, Onion, Diced Tomatoes, Tomato Paste, Ricotta, Zucchini, Mozzarella
Tuscan Sausage and Ricotta Strata featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Tuscan Sausage and Ricotta Strata

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  • 10 oz. Medium Pasta Shells, dry
  • 1 lb. Mild Italian Sausage
  • 1 cup Onion, chopped
  • 29 oz. Diced Tomatoes
  • 6 oz. Tomato Paste
  • 15 oz. Sorrento® Ricotta
  • 3 cups Zucchini, sliced
  • 6 oz. Sorrento® Mozzarella, shredded


  1. Cook pasta according to package directions; drain.
  2. Meanwhile, COOK sausage in large skillet over medium-high heat, 6 to 8 minutes or until no longer pink in the center. Remove and slice into 1-inch pieces.
  3. ADD onions in same skillet; cook 2 to 3 minutes. Stir in undrained tomatoes, tomato paste and 1/2 cup water; bring to boil. Reduce heat and cook 5 minutes or until thickened, stirring occasionally.
  4. LAYER half each of pasta, ricotta cheese, zucchini, sausage and sauce in 13x9-inch baking dish; repeat layers. Sprinkle with mozzarella cheese.
  5. COVER and BAKE in preheated 350°F oven 25 minutes or until hot and cheese is melted.

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