Montigott

I got this recipe from a friend about thirty years ago. It has become a family favorite. It makes a lot, so it’s great to serve to a crowd. Also, it can be made ahead and re-heated very easy. The original recipe calls for regular pork Italian sausage, but to cut down on fat, I use the turkey kind.

Original recipe makes 16 servings

Ingredients

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

  • PREP

    30 mins

  • COOK

    6 hrs

  • READY IN

    6 hrs 30 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 447 kcal
Carbohydrates: 44.4 g
Cholesterol: 80 mg
Fat: 16.6 g
Fiber: 3.2 g
Protein: 32.4 g
Sodium: 1481 mg