Montigott Recipe
- 2 (10.75 ounce) cans condensed tomato soup
- 2 (15 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 1 pound turkey sweet Italian sausages, casings removed
- 1 pound turkey hot Italian sausages, casings removed
- 1 1/2 (16 ounce) packages mostaccioli pasta
- 1/2 cup milk
- 2 (16 ounce) packages shredded mozzarella cheese
- Pour the tomato soup, tomato sauce and tomato paste into a slow cooker, and stir to blend. Crumble in the sweet and hot Italian sausages. Cover, and cook on low for 4 to 6 hours, stirring occasionally until the meat is cooked through, and the sauce is flavorful.
- When the tomato sauce is almost done, bring a large pot of lightly salted water to a boil. Add the mostaccoli pasta, and cook for 8 to 10 minutes, until tender. Drain and rinse.
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9×13 inch baking dish and an 8×8 inch baking dish with cooking spray. Layer the noodles and cheese in the two dishes to an even depth ending with cheese on the top, splash a little bit of the milk over each layer of cheese as you go except for the top layer.
- Bake for 15 minutes, or until cheese is melted and a little brown on the top. Cut into wedges, and spoon the sauce over them to serve.
