2 pounds (32 ounces) process cheese spread, cut up
1 cup ricotta cheese
Toasted baguette slices
4 teaspoons crushed red pepper (optional)
2 medium tomatoes, seeded and chopped (optional)
How to Make It
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Stir in canned tomatoes, garlic, basil and oregano; add crushed red pepper, if desired. Cover and cook 2 minutes. Stir in cheese spread and ricotta, reduce heat to medium and cook uncovered until melted, stirring frequently. Stir in fresh tomatoes, if desired. Serve hot with toasted baguette slices.
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