Jimmy Dean Recipes

Jimmy Dean Sausage Corn Bread Dressing

2 tbsp. butter
2 cups yellow onion, sliced
1 cup sweet corn, frozen
1 package jimmy dean regular roll sausage, cooked, crumbled, drained
2 cups chicken stock
12 oz. corn bread, bag stuffing
1 tsp. salt
3/4 tsp. black pepper, ground
2 tsp. thyme, fresh chopped
2 tbsp. sage, fresh chopped

Preheat oven to 350°. Start by heating the butter in a small pot on medium heat. Place the onion and sweet corn into the pot and cook for 5 minutes stirring frequently. Add the sausage and continue cooking for 3 minutes. Add the chicken stock and bring to a simmer on medium high heat.

Once the liquid is at a simmer, add the liquid to a bowl with the corn bread. Stir in the salt, pepper, thyme and sage. Once the bread is hydrated with the liquid, place the dressing into a baking dish and bake 10-12 minutes or until top is crisp. Makes 12 servings

Jimmy Dean Sausage Chili Supreme

1 pkg. Sage Flavor Jimmy Dean Pork Sausage
1 cup finely chopped onion
2 cups chopped celery
1 cup diced mushrooms
1 teaspoon dried rosemary
1/4 cup chopped parsley
4 cups crumbled cornbread
2 teaspoons poultry seasoning
1 cup chicken broth
3/4 cup chopped pecans (optional)

Preheat oven to 325°. In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add onion, celery, mushrooms and rosemary; cook 10-12 minutes or until onion is translucent, stirring frequently.

Transfer mixture to a large bowl, add remaining ingredients and stir well. Pour into a buttered 2-quart casserole dish. Bake covered for 35-40 minutes. Makes 4 to 6 servings

Jimmy Dean Apple Cheddar Sausage Balls

1 pkg. Maple Flavor Jimmy Dean Pork Sausage
1 egg, lightly beaten
1/2 cup fine bread crumbs
1/2 cup coarsely grated, peeled tart baking apple
1 cup grated sharp Cheddar cheese
1/2 cup Dijon style mustard
1/4 cup tomato sauce
1/4 cup maple syrup
1/4 cup balsamic vinegar

Combine sausage, egg, bread crumbs, apple and cheese in large mixing bowl; stir well. Shape into 4 dozen 1" balls. In a large skillet over medium-high heat, cook in batches of 12 or 24, turning frequently until lightly browned, about 10 minutes.

Drain if desired, then return to skillet. In a small bowl, combine mustard, tomato sauce, maple syrup and vinegar. Pour over sausage balls. Cover and simmer for 30 minutes. Transfer to a chafing dish or slow cooker; serve hot with toothpicks. Makes 4 dozen appetizers

Jimmy Dean Down Home Sausage Gravy

1 pkg. Regular Flavor Jimmy Dean Pork Sausage
2 tablespoons finely chopped onion
6 tablespoons all purpose flour
2 cans (12 oz. each) evaporated milk
1 cup water
1/2 teaspoon salt
1 to 2 teaspoons black pepper, to taste
1/2 teaspoon hot pepper sauce (optional)
12 warm biscuits

Cook sausage and onion in skillet over medium heat until sausage is no longer pink and onion is translucent. Stir in flour; mix well. Gradually stir in milk, water and salt; bring to a simmer and cook until mixture thickens, stirring constantly. Add pepper and pepper sauce as desired; cook 2 more minutes, stirring occasionally. Serve over split biscuits. Makes 12 servings

Jimmy Dean Ham & Cheddar Stuffed Peppers

4 Medium Sized Bell Peppers
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1 8 oz package Jimmy Dean Skillets - Ham
1/2 cup bread crumbs
1/4 cup shredded Cheddar cheese

Preheat oven to 350º. Slice tops of bell peppers, remove seeds and pulp, rinse in cool water and set aside. Fill a large saucepan 3/4 full with water, and bring to a boil. Stand the bell peppers up in the boiling water, making sure there is enough water to cover the tops of the peppers. Blanche peppers until peppers are slightly soft, approximately 5 minutes.

Do not over cook. Remove from water and set aside. Place the contents of the Jimmy Dean Skillets in a microwaveable bowl. Microwave on medium high heat 3 minutes. Mix beaten eggs into ham mixture. Stir in 1/2 cheese. Mixture will be somewhat sticky. Stuff into peppers and place on a cooking sheet. Top with bread crumbs and remaining cheese. Bake 45 minutes. Makes 4 servings

Jimmy Dean Ham & Veggie Supreme Casserole

1 8 oz Jimmy Dean Skillets - Ham
8 oz grated Cheddar Cheese
2 eggs, lightly beaten
10 oz package frozen chopped broccoli, partially thawed (squeeze to remove excess water)
2 tsp black pepper
3 tbsp melted butter
3/4 cup stuffing mix - plain or herb

Preheat oven to 350°. Lightly grease a 3 quart casserole dish. (Do not use spray cooking oil) Combine Jimmy Dean Skillets, cheese, egg, broccoli and pepper, stirring to mix. Pour into casserole dish. Melt butter and mix with stuffing mix. Sprinkle stuffing mix over the top of the casserole. Bake 40 minutes. Makes 6 servings

Jimmy Dean Hot Sausage Stuffing

2 pkgs. (16 oz. each) Hot Flavor Jimmy Dean Pork Sausage
8 oz. fresh mushrooms, sliced
1-1/2 cups diced onion
3/4 cup diced or coarsely grated carrots
1-1/2 cups diced celery
3 garlic cloves, minced
1 pkg. (10 oz.) frozen spinach, thawed and drained
2 teaspoons dried rosemary
2 teaspoons poultry seasoning
1 teaspoon black pepper
1 pkg. (15 oz.) herbed dry bread cubes
2 cups chicken broth
1 egg, lightly beaten

Preheat oven to 325°. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10 minutes or until onion is translucent, stirring frequently.

Transfer mixture to a large bowl; add remaining ingredients; stir well. Pour into a buttered 4-quart casserole. Bake covered for 60 minutes. Makes 10 to 12 servings

Jimmy Dean Hot Style Sausage Lasagna

3 whole eggs
3/4 cups milk
3 cups ricotta cheese
3 tbsp. basil, roughly chopped
2 cups mozzarella, shredded
1/2 tsp. salt
1/2 tsp. black pepper, ground
16 halves each Lasagna Noodles, precooked, cut in half
1 package Jimmy Dean Hot Roll Sausage, cooked, crumbled, drained
3 cups marinara sauce

Preheat oven to 375°. First, mix the eggs, milk, ricotta cheese, basil and mozzarella cheese in a bowl. Add the salt and pepper to the ingredients from step 1 and mix very well. Place 1/2 cup of the tomato sauce into the bottom of an 8 by 8 baking dish. Now place 4 lasagna noodles across the bottom of the baking dish.

Next, place a 1/3 of the amount of ricotta filling across the first layer of noodles. Follow the cheese mixture with a 1/3 of the amount of sausage. Sprinkle evenly across the ricotta mixture. Add 1/2 cup of tomato sauce on top of the sausage layer.

Be sure to spread the tomato sauce evenly across the sausage layer. Repeat the layering process until the remaining noodles are on the top. At this point place 1 cup of the tomato sauce across the top of the noodles. Bake in oven for 40 minutes. Makes 8 servings

Jimmy Dean Thai Style Sausage Soup

2 tbsp. olive oil
1 1/2 cups onion, 1/4 dice
1 cup celery, 1/4 dice
2 cups shiitake mushrooms, sliced
1 1/2 tsp. curry paste
1 package Jimmy Dean hot roll sausage, cooked, crumbled, drained
3 cups chicken stock
3/4 tsp. salt
1/2 tsp. black pepper, ground
13 oz. coconut milk
3 tbsp. cilantro, fresh chopped

Begin by heating 2 tbsp. olive oil in a small pot on medium high heat. Place the onion, celery, shiitake mushrooms and curry paste into the pot. Now add the sausage and continue to cook for 2 minutes.

Cook these items for 4 minutes and then add the chicken stock. Add the salt and pepper as well. Keep the soup at a simmer for 10 minutes and then add the coconut milk. Cook for 3 minutes. Garnish the soup with the cilantro. Makes 5-cup servings

Jimmy Dean Italian Pasta Rockefeller

1 lb cavatelli pasta
1 lb Jimmy Dean Roll Sausage
1 bag fresh leaf spinach
1 med onion, chopped
2 cloves garlic, chopped
2 tbsp oil
1/2 cup white wine
1/2 cup chicken or beef broth
Parmesan cheese to taste

Alfredo Sauce:
2 cup heavy cream
2 eggs beaten
1 tsp garlic
1 cup shredded parmesan
Salt and pepper to taste

Italian Pasta: In a large skillet with lid, sauté the onion and garlic in 2 Tbsp oil. When onions are translucent, add sausage, breaking it as it cooks. When sausage is no longer pink, add white wine and broth. Place spinach in pan. Cover and allow to simmer on low until it comes to a boil. Remove lid, reduce heat to warm and allow the sausage/spinach mix to reduce in size.

Alfredo Sauce: Put all ingredients in pan and continually mix until cheese is melted and sauce thickens. Combine sausage mixture and Alfredo sauce. Meanwhile, boil pasta according to directions. Rinse and drain. Pour sausage Alfredo sauce on top of pasta. Serve with grated parmesan cheese and salt and pepper to taste. Makes 6 servings

Jimmy Dean Spicy Sausage Tater Skins

1 pkg. Regular Flavor Jimmy Dean Pork Sausage
2 teaspoons ground cumin
1 tablespoon chili powder
3/4 cup canned black beans, drained and rinsed
2 tablespoons finely chopped, seeded jalapeno peppers
1 bunch thinly sliced green onions, divided
2-1/2 cups (10 oz.) shredded hot pepper Monterey Jack cheese, divided
2 medium tomatoes, seeded and diced
4 large baking potatoes, baked
1/3 cup olive oil or melted butter
1 cup sour cream (optional)

In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add cumin and chili powder; cover and cook 1 minute. Remove from heat; allow to cool slightly. Stir in beans, jalapenos, diced tomatoes, 2 cups of the shredded cheese and all but 1/4 cup of the onions; mix well.

Preheat oven to 450°. Cut baked potatoes in half lengthwise; scoop out centers, leaving a 1/4” shell (reserve centers for another use). Place on cookie sheet, skin-side down; brush with oil or butter; sprinkle lightly with salt. Bake 15-20 minutes or until crisp and golden brown. Reduce heat to 400°.

Fill each cavity with 1/2 cup sausage mixture; sprinkle filled potatoes with remaining 1/2 cup grated cheese. Bake 10 minutes. Remove and cool slightly before serving. If desired, slice each in half crosswise; arrange on serving platter. Garnish with sour cream; top with remaining green onions. Makes 8 halves or 16 quarters

Jimmy Dean Italian Sausage Cheese Balls

2 pkgs. Italian Flavor Jimmy Dean Pork Sausage
1-1/2 cups all-purpose baking mix
16 oz. (4 cups) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup finely chopped red pepper
1/2 cup finely chopped celery
2 teaspoons minced garlic
1 package (10 oz.) frozen chopped spinach, thawed

Preheat oven to 375°. Drain and press spinach to remove excess liquid. Combine all ingredients in a large mixing bowl; stir well. Form into 1" balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; allow to cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Note: may be prepared ahead and frozen uncooked. To bake from frozen, thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown. Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded mozzarella to the ingredients listed above. Makes about 6 dozen

Jimmy Dean Italian Seasoned Egg & Sausage Casserole

2 tbsp. olive oil
7 oz. diced tomato, italian seasoned
1 1/2 cups potato, 1/4 dice, precooked
1 package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained
3/4 cup red bell pepper, 1/4 dice
8 each whole eggs
1 cup milk
1 tsp. salt
1 tsp. black pepper, ground
3 tbsp. butter
1 cup mozzarella cheese, shredded

Preheat oven to 350°. Begin by heating 2 tbsp. olive oil in a saute pan over medium heat. Next, place the tomato, potato, sausage and red pepper into the pan and cook for 3 minutes. Mix the eggs and milk very well in a bowl.

Add the salt and pepper to this mixture as well. Add 2 tbsp. butter to the saute pan. Now add the egg mixture into the pan and scramble for 1 minute. Use the remaining 1 Tbsp. of butter to grease the bottom and sides of the baking dish. Pour the semi scrambled eggs into a 9 by 13 baking dish and sprinkle cheese over the top. Bake in oven for 6 minutes.

To make ahead the night before: Simply place the 9 by 13 baking dish into the refrigerator overnight. The next morning, bake casserole at 350° for 40 minutes. Makes 10 servings

Jimmy Dean Sizzlin' Sausage Melt

1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
1 clove garlic, crushed
1/4 cup shallots, finely chopped
1/2 cup grated Parmesan cheese
1 pkg. (8 oz.) cream cheese, softened
1 jar (4 oz.) chopped pimientos
1/2 cup shredded mozzarella cheese
1 loaf thinly sliced Italian bread, or party rye
6 (3") strips roasted red pepper to garnish (optional)

Preheat oven 375°. In mixing bowl, combine cooked sausage, garlic, shallots, Parmesan, cream cheese, and pimientos; mix well. Spoon mixture into a shallow ovenproof dish or pie plate; sprinkle top with Mozzarella cheese. Garnish with roasted pepper strips if desired. Bake 15 minutes or until cheese is lightly browned. Serve with Italian party rye bread. Makes 12 servings

Jimmy Dean Sausage, Tomato and Tortellini Soup

1 pkg. Regular Flavor Jimmy Dean Pork Sausage
1 teaspoon ground fennel
3 cups water or stock
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes with Italian herbs and garlic
9 or 10 ounces purchased fresh cheese tortellini
1-1/2 cups thinly sliced, quartered yellow squash
Salt and pepper to taste
3 tablespoons chopped fresh basil, or 1 tablespoon dried (optional)
Grated Parmesan cheese (optional)
1/4 cup chopped parsley (optional)

Spoon 1" chunks of sausage into a 4-6 quart non-stick pot; cook sausage and ground fennel over medium-high heat, stirring frequently until meat is lightly browned and no longer pink. Stir in stock, tomato sauce and diced tomatoes.

Bring to a boil, reduce heat to low; cover and simmer 10 minutes. Raise heat to high, stir in tortellini and squash. When liquid returns to a boil, stir once, add basil if desired; reduce heat to medium-low. Cover and cook until pasta is just tender, about 6-8 minutes. Season to taste; garnish with Parmesan and parsley. Makes 8 to 9 cups

Jimmy Dean Italian Seasoned Sausage Ragu

5 tbsp. olive oil
2 cups yellow onion, 1/8 sliced
1 1/2 cups carrot, peeled, 1/4 dice
1 1/2 cups red wine
28 oz. diced tomato, italian seasoned
3 tbsp. tomato paste
1 package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained
1 cup heavy cream
1 tsp. salt
1/2 tsp. black pepper, ground
6 tbsp. fresh Basil, chopped

Start by heating 5 tbsp. olive oil in a small pot on medium heat. Once heated add the onions and cook for 4 minutes. Next, add the carrot and red wine; cook for a minute. Now add the diced tomato, tomato paste, and sausage.

Continue cooking for 20 minutes at a simmer. Add the heavy cream and stir. Add the salt and pepper. Bring to a simmer and cook for 5 minutes. Garnish with basil. Makes 6 servings

Jimmy Dean Sausage Taquito Dippers

2 pkgs. Regular Flavor Jimmy Dean Pork Sausage
1 small onion, chopped
2 pkgs. (1-1/4 oz. each) dry taco seasoning mix
1/4 teaspoon cayenne pepper, optional
30 (6") corn tortillas
Vegetable oil
Salsa, guacamole, sour cream for dipping

In large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onions are translucent. Stir in taco seasoning mix with water according to package instructions; add cayenne pepper if desired. Remove from heat; set aside. In a small skillet or pan, heat oil over medium heat until hot.

With tongs, dip each tortilla in the hot oil for 1-2 seconds to soften, then transfer to paper towels and drain well. Preheat oven to 375°. Spread 1 heaping tablespoon of filling across the center of each tortilla; roll tortilla tightly around filling.

Secure the open flap of with a wooden toothpick. Place tortillas on an ungreased baking sheet. Bake 10 minutes or until golden brown. Remove toothpicks; serve warm with salsa, sour cream or guacamole. Makes 30 appetizers

Jimmy Dean Baked Spaghetti with Meat Sauce

1 pkg. Italian Flavor Jimmy Dean Pork Sausage
1 jar (32 oz.) prepared spaghetti sauce
8 oz. uncooked spaghetti
2 cups shredded mozzarella cheese or Italian blend

Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, cook sausage in a large skillet over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add drained spaghetti and sauce to sausage; stir gently to blend well. Transfer mixture to a lightly greased 2-quart casserole dish; top with cheese. Bake 20 minutes or until cheese is lightly browned. Makes 4 servings

Jimmy Dean Golden Sausage Egg Rolls

1 pkg. Regular Flavor Jimmy Dean Pork Sausage
2 bags (16 oz. each) cole slaw mix
3 tablespoons fresh ginger, finely chopped
3 tablespoons fresh garlic, finely chopped
1 tablespoon black pepper
1 teaspoon salt
1 pkg. (18-20 wrappers) egg roll wrappers
Vegetable oil for frying
Dipping sauce: spicy mustard, sweet and sour sauce or soy sauce

In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat; add cabbage, ginger, garlic, pepper and salt; mix well. Transfer mixture to colander to drain; cool 15 minutes before using.

Assemble egg rolls according to directions on wrapper package, using 1/3 cup of mixture for each roll. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 . Fry 3 or 4 at a time for about 3 minutes or until golden brown; drain on paper towels. Serve with your favorite dipping sauce. Makes 18-20 egg rolls

Jimmy Dean Sausage Potato Pancakes

2 lb. potatoes, cooked
1 package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained
1 3/4 cup all purpose flour
2 tbsp. lemon juice
1/2 tsp. cumin, ground
1 cup orange juice
1 cup corn syrup
6 tbsp. basil, fresh chopped
1 tbsp. butter
2 tbsp. olive oil

Start by placing potatoes, sausage, flour, lemon juice, cumin, orange juice, corn syrup, basil, into a mixing bowl. Mix all ingredients very well. Heat 1 Tbsp. butter and 2 Tbsp. olive oil in a saute pan on medium high heat.

When the butter is melted reduce the heat to low. Place the batter into the saute pan making small pancakes. Cook on both sides for about 4 minutes on each side. Makes (5) 2-piece servings

Jimmy Dean Italian Style Stuffing

2 pkgs. Italian Flavor Jimmy Dean Pork Sausage
8 oz. fresh mushrooms, sliced
1-1/2 cups diced onion
1 cup diced red bell pepper
1 cup diced celery
3 garlic cloves, minced
1 pkg. (10 oz.) frozen spinach, thawed and drained well
2 teaspoons dried basil
2 teaspoons poultry seasoning
1 teaspoon black pepper
1 pkg. (15 oz.) herbed dry bread cubes
2 cups chicken broth
1 egg, lightly beaten

Preheat oven to 325°. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, bell pepper, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.

Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 3 or 4-quart casserole dish. Bake covered for 50-60 minutes. Makes 10 to 12 servings

Jimmy Dean Sausage Pockets

1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked crumbled and drained
1/3 cup finely chopped onions
1/2 cup chopped walnuts
4 oz. blue cheese, crumbled
1 pkg. (12 oz.) refrigerated biscuits
1 egg, beaten
1 teaspoon water
1 teaspoon black pepper (optional)

Preheat oven to 400°. Combine sausage, onions and cheese; mix well and set aside. Press or roll each biscuit to form a 5" circle. Place 2 heaping tablespoons of meat mixture in center of each circle; moisten edges of dough with a small amount of water, and carefully fold dough over mixture to form half moon-shaped pockets.

Press edges with fork to seal. Place on ungreased baking sheets. In small bowl, combine egg and water; lightly brush mixture on top of each pocket. Sprinkle with pepper if desired. Bake 10 minutes or until golden brown. Makes 20 pockets

Jimmy Dean Sausage Joes

1 pkg. Regular Flavor Jimmy Dean Pork Sausage
1 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup tomato sauce
1/2 cup chili sauce
2 teaspoons Worcestershire sauce
6-8 sandwich buns
4 oz. (1 cup) shredded sharp Cheddar cheese (optional)
1/4 to 1 teaspoon hot pepper sauce, to taste (optional)

Cook sausage, onions and peppers in a large skillet over medium-high heat, stirring frequently until sausage is finely crumbled and no longer pink. Add tomato sauce; cover and cook 1 minute more.

Stir in chili sauce and Worcestershire; Remove from heat; season to taste with hot pepper sauce if desired. Spoon mixture onto bun bottoms; sprinkle with cheese if desired. Add bun tops; serve warm. Makes 6 to 8 servings

Jimmy Dean Sausage Herb Bread

1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
24 oz. frozen dough balls (dinner rolls or Texas rolls)
1/2 cup butter, melted
1/4 cup each fresh rosemary and thyme, finely chopped, combined
3/4 cup grated Parmesan cheese

Thaw rolls at room temperature until just soft, about 1 hour. Preheat oven to 350°. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8" thick circle. Coat each dough circle first with butter, then herbs, then cheese.

Lay dough circles evenly into a bundt cake pan to just cover the bottom, overlapping dough edges slightly. Sprinkle half the cooked sausage evenly across this layer. Repeat with a second layer of dough and remaining sausage. Add third layer of dough; press gently to expel any air.

Allow to rise for 1-1/2 to 2 hours at room temperature or until almost doubled in volume. Bake 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; cool 5 minutes before turning bread out on plate. Cool another 5 minutes before slicing. Makes 8-10 servings

Jimmy Dean Sausage and Spinach Manicotti

2 pkgs. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
1 pkg. (8 oz.) uncooked manicotti noodles
2 pkg. (10 oz. each) frozen chopped spinach, thawed
1/2 cup ricotta cheese
2 eggs, lightly beaten
3/4 cup Parmesan cheese, grated
3/4 teaspoon Salt
3/4 teaspoon Black Pepper
3 cups prepared spaghetti sauce
1-1/2 cup (6 oz.) grated mozzarella cheese

Preheat oven to 350°. Cook manicotti according to package directions; drain and set aside. Drain and press spinach to remove excess liquid. In a medium bowl, combine cooked sausage, spinach, ricotta, eggs, Parmesan cheese, salt and pepper.

Mix well. Pour half of spaghetti sauce into 15" x 10" baking dish. Stuff manicotti noodles with sausage mixture. Place stuffed noodles on top of sauce. Top with remaining sauce and grated mozzarella cheese. Cover and bake for 35 minutes or until hot and bubbly. Makes 6 servings