Brown ground beef.
Remove sausage from links and brown with ground beef.
Drain fat from ground beef sausage ground beef mixture.
Add 2 jars of Barilla "Traditional Sweet Basil" tomato sauce into crock pot.
Mix in ground beef and sausage.
Cook on low or medium for 15 minutes to 4 hours.
Mix 1 egg with ricotta.
Add 1/2 teaspoon of salt to egg/ricotta mixture.
Stir in parsley, Italian seasoning or fresh basil.
Add a thin layer of sauce to 9x13 pan.
Put thin layer of mozzarella mixture on 4 pieces of Barilla pasta.
Lay on top of sauce to fit in pan.
Add sauce to cover.
Add light layer of fresh Parmesan cheese.
Add thinly cut layer of mazarella cheese to cover.
Repeat 1 or 2 more times depending on how thick you made each layer.
-thin layer of mozzarella mixture on 4 pieces of Barilla pasta
-sauce to cover
-light layer of Parmesan
-thin layer of mozzarella
Bake at covered in foil for 45 minutes at 350. Remove foil and continue to cook 10 minutes until bubbling on sides and cheese is entirely melted. Cool 5 minutes before serving. Add 30 minutes to cooking time is frozen.
Make one freeze one. Proportions can make 2 at the same time.
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