Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
- 6 ounce Bulk Venison Sausage substitutions may be made
- 1 pound Ricotta Cheese
- 1 tablespoon fresh parsley chopped
- Salt to taste
- Pepper to taste
- 14 ounce Mostaccioli cooked firm
- 1 tablespoon Parmesan grated
Preparation
1 - Crumble and cook sausage in medium non-stick skillet. Remove from heat and allow to cool slightly.
2 - Place ricotta in a large bowl. Stir in parsley, salt and pepper. Add cooked sausage. stirring well until mixture is creamy.
3 - Toss pasta and ricotta mixture together. Sprinkle with parmesan
