1 lb bulk Italian pork sausage
1 cup tomato pasta sauce
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Bisquick mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly.
1/3 cup grated Parmesan cheese
1 egg
1 cup Bisquick mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly.
Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
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