1 lb Italian sausage (ground)
15 ounces ricotta cheese
1⁄4 cup parmesan cheese
4 cups mozzarella cheese (shredded)
2 eggs (beaten)
3 teaspoons garlic powder
1 teaspoon oregano
1 (16 ounce) box elbow macaroni
1 1⁄2 cups fresh mushrooms (sliced)
2 (26 ounce) jars spaghetti sauce (I use Ragu meat)
In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder.
Meanwhile cook macaroni according to package for 8-11mins.
Brown sausage and drain; add 1 jar spaghetti sauce.
In 13×9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms.
Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish — careful not to overfill, but fully saturate.
Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling.
**Serve with garlic bread and watch it disappear!**.
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