MacSagna

You can never have too many main course recipes, so give MacSagnan a try. One serving contains 649 calories, 42g of protein, and 33g of fat. This recipe serves 8 and costs $2.76 per serving. 4425 people were glad they tried this recipe. A mixture of fresh basil, oil packed sun dried tomatoes, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. Overall, this recipe earns a super spoonacular score of 85%. are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 100 minutes

 

Ingredients:

Splash hot sauce or pinch of cayenne

8 ounces elbow macaroni

3 tablespoons all-purpose flour

Fresh basil, for serving

Kosher salt

Kosher salt and freshly ground black pepper

Favorite marinara sauce, warmed, for serving

3 cups milk

1/2 cup julienned oil-packed sun-dried tomatoes

1 cup grated Parmesan

1/4 cup chopped fresh Italian parsley, plus more for serving

8 ounces processed cheese, such as Velveeta

1 1/2 cups shredded sharp provolone

2 cups browned hot Italian sausage crumbles

2 cups shredded whole-milk mozzarella

2 cups whole-milk ricotta cheese

3 tablespoons unsalted butter

Equipment:

oven

bowl

glass baking pan

ladle

pot

whisk

baking sheet

Cooking instruction summary:

Preheat the oven to 375 degrees F. Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper. Grease the bottom of a 9-by-14-inch glass baking dish with cooking spray and place one of the Mac and Cheese sheets on the bottom. Smear the ricotta mixture evenly over the top, then evenly scatter the Italian sausage over top of the ricotta. Place the remaining Mac and Cheese sheet on top of that. Cover the top in mozzarella. Bake on a lower rack until bubbly and golden brown, about 20 minutes. Let cool for at least 20 minutes. Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with fresh parsley and basil. Bring a large pot of salted water to a boil. Add the macaroni and cook until VERY al dente. Drain. Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Stir in the processed cheese and provolone until melted, add the hot sauce and fold in the macaroni. Serve immediately, or follow the instructions below to prep in sheets for MacSagna. To prep in sheets for MacSagna: Evenly spread the warm macaroni and cheese in a parchment-lined baking sheet, making sure the parchment is overlapping to make it easier to lift once cooled. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight. Cut the macaroni and cheese sheet into 2 equal-size rectangles.

 

Step by step:


1. Preheat the oven to 375 degrees F.

2. Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper.

3. Grease the bottom of a 9-by-14-inch glass baking dish with cooking spray and place one of the Mac and Cheese sheets on the bottom. Smear the ricotta mixture evenly over the top, then evenly scatter the Italian sausage over top of the ricotta.

4. Place the remaining Mac and Cheese sheet on top of that. Cover the top in mozzarella.

5. Bake on a lower rack until bubbly and golden brown, about 20 minutes.

6. Let cool for at least 20 minutes.

7. Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with fresh parsley and basil.

8. Bring a large pot of salted water to a boil.

9. Add the macaroni and cook until VERY al dente.

10. Drain.

11. Melt the butter in a medium saucepot over medium heat.

12. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Stir in the processed cheese and provolone until melted, add the hot sauce and fold in the macaroni.

13. Serve immediately, or follow the instructions below to prep in sheets for MacSagna.

14. To prep in sheets for MacSagna: Evenly spread the warm macaroni and cheese in a parchment-lined baking sheet, making sure the parchment is overlapping to make it easier to lift once cooled. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight.

15. Cut the macaroni and cheese sheet into 2 equal-size rectangles.


Nutrition Information:

Quickview
763k Calories
47g Protein
43g Total Fat
43g Carbs
19% Health Score
Limit These
Calories
763k
38%

Fat
43g
67%

  Saturated Fat
21g
133%

Carbohydrates
43g
15%

  Sugar
13g
15%

Cholesterol
131mg
44%

Sodium
2632mg
114%

Get Enough Of These
Protein
47g
95%

Calcium
1143mg
114%

Phosphorus
834mg
83%

Selenium
40µg
57%

Vitamin K
45µg
43%

Vitamin A
1930IU
39%

Vitamin B2
0.64mg
38%

Zinc
5mg
36%

Vitamin B12
2µg
35%

Potassium
977mg
28%

Vitamin B3
5mg
26%

Manganese
0.49mg
25%

Vitamin B6
0.47mg
23%

Vitamin C
18mg
23%

Magnesium
89mg
22%

Vitamin B1
0.32mg
21%

Copper
0.37mg
18%

Iron
3mg
18%

Vitamin E
2mg
16%

Vitamin D
2µg
16%

Vitamin B5
1mg
16%

Fiber
3g
15%

Folate
43µg
11%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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