posted by Becky 03-02-101 10:20 PM
Noodle Casserole (Linguini Torte)
1 lb. box linguine
2 Tbsp. butter
1 lb. Italian sausage (half sweet, half hot)
1 medium-sized onion, finely chopped
1 green pepper, seeded and coarsely chopped
3 tsp. oregano
1 (3.5 oz.) can ripe pitted olives, sliced
1/4 c. finely chopped parsley
1/2 tsp. salt, 1/2 tsp. pepper
3 eggs, slightly beaten
15 oz. Ricotta cheese
1/4 c. grated Romano cheese
3 tomatoes, thinly sliced
1 c. shredded Mozzarella cheese
1 c. shredded Swiss cheese
1 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil
Cook linguine in salted water (al dente); drain, toss with butter and cover. Preheat oven to 375 degrees. Lightly grease and flour a spring-form pan.
Remove sausage casings, chop finely and brown in oil 10 minutes; pour off fat. Add onion, green pepper and oregano. Saute 5 minutes. Combine sausage mixture, olives, parsley, salt and pepper with linguine. Toss very gently.
Whisk together eggs, Ricotta cheese* and Romano cheese until light and fluffy. Stir into linguine mixture.
Press half mixture on bottom of pan. Arrange layer of sliced tomatoes and sprinkle with half Mozzarella and Swiss cheeses. Repeat the layers. Sprinkle Parmesan on top with thin sliced tomatoes and black olives. Cover tightly with foil.
May be refrigerated two days prior to cooking. Bake at 375 degrees for 50 minutes or until set. May be frozen. Omit fresh tomatoes in so preparing. May be served with white cream sauce with 1/2 cup grated Parmesan cheese.
*Ricotta cheese may be substituted by using dry cottage cheese.