1 lb. Italian sausage
1 jar Newman’s Own Sockarooni sauce
1 16 oz. container part-skim ricotta cheese
1 13.25 oz. box Dreamfield’s penne pasta
½ c. freshly grated Parmesan cheese
6 slices provolone
Crumble and brown Italian sausage; drain grease or rinse sausage under running water. In a bowl, mix cooked sausage, sauce and ricotta cheese until well blended; set aside. Cook penne pasta according to package directions; drain and add to sauce mixture. Pour mixture into a large baking dish. Sprinkle Parmesan cheese over top of pasta and then cover with provolone. Bake at 325 degrees for 30 – 45 minutes. Cheese on top will be slightly browned and bubbly. Serves 6 – 8.
