- 1 pound Italian sausage
- 1 C low carb spaghetti sauce
- 4 ounces sliced mushrooms
- 1 C ricotta cheese
- 1 egg, beaten
- 1 C mozzarella, shredded
- 1/3 C Parmesan cheese
- 1/2 T Italian seasoning
- 20 to 25 slices pepperoni
| - pre-heat over to 350
- brown the sausage in a skillet and drain excess grease
- add the spaghetti sauce and mushrooms
- simmer 10 minutes
- combine the ricotta, egg, Parmesan, and Italian seasoning
- grease an 8 X 8 glass baking dish
- spread the meat mixture in the bottom
- spread the ricotta mixture on top of the meat mixture
- place half the pepperoni slices on next
- spread mozzarella cheese on top of the pepperoni
- place remaining pepperoni on last
- bake until bubbly, about 20 minutes
makes 4 servings
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