you can do this with any premade sauce (or your own homemade sauce, if you prefer), but I really love Rao’s Italian Sausage/Mushroom sauce with this recipe.
Ingredients
Jar Rao’s Italian Sausage/Mushroom pasta sauce
Your choice of meat – I did ground beef in this instance, but you could also use Italian Sausage (just whatever works with your sauce choice)
Pasta of your choice – I like Rigatoni or Penne with this recipe
Fresh mozzerella – a few slices from a log or chunk, or you can buy the “mini ball” form and halve them.
Instructions
1. In a deep skillet, brown ground beef (or sausage) until done, then add jar of pasta sauce. Turn heat down to med-low.
2. While meat and sauce simmer, boil your pasta til al dente and drain. Add pasta to skillet with meat sauce.
3. Cut mozzerella into thinnish slices (or halve fresh mozzerella balls, if that’s the type you have) and tuck into the meat sauce and pasta skillet, then cover so cheese can get melty.
Serving suggestions – In this instance, I served with roasted brussels sprouts, which I just halved and spread on a baking sheet (I put down a sheet of baking parchment first, for easier cleanup), misted with olive oil and salt & peppered, then roasted in my toaster oven/air fryer. Sometimes we get salad-ed out, and these are a nice swap. But if you want to do an “Olive Garden-like” crunchy iceberg salad on the side, I just use iceberg lettuce, fine shredded Italian blend cheese, thinly sliced red onion and garnish with black olives, pepperocini, and croutons if you like, then of course, drizzle with a thin stream of Olive Garden’s Italian dressing.
Everyday at the 4J 