20 lb Link or bulk Italian sausage,
sliced or crumbled
3 gallons Spaghetti sauce
16 c Sliced fresh mushrooms
1 1/2 qt (6 cups) Tomato juice
3 large Onions, chopped
3 tbsp. Italian seasoning
2 tbsp Salt
1 tbsp. Pepper
12 lb Corkscrew noodles, cooked and drained
5 lb Mozzarella cheese, sliced
8 lb Mozzarella cheese, shredded
Brown sausage, drain fat. Mix browned sausage with
the Spaghetti sauce,
mushrooms, tomato juice, onions, Italian seasoning, salt and pepper.
Grease 8 6-quart baking pans. Layer half of the noodles,
sliced cheese and
meat sauce in pans. Repeat layers. Sprinkle shredded cheese
equally over
each pan. Cover and bake at 350 for 1 hour. Uncover and bake
15 minutes
longer or until cheese is melted. Serves 150
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