1 pkg. (19.76 oz.) Johnsonville Sweet Italian Sausage, cooked according to package directions and coin sliced
8 oz. penne or rigatoni dry pasta, cooked according to package directions
1 jar (26 oz.) pasta sauce
3/4 c. water
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh garlic, chopped
1/2 cup fresh shredded Parmesan cheese
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen garlic bread, thawed and sliced into 12 slices
3 c. (12 oz.) shredded mozzarella cheese
1/4 cup olive oil
12 fresh whole basil leaves
2 Roma tomatoes, sliced into 12 slices
In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently. Place mixture into a
greased 9" x 13" pan. Place twelve slices of garlic bread on top of mixture and cover with mozzarella. Dip tomato in olive oil and place on each bread slice. Bake uncovered at 400°F for approximately 30 minutes or until heated
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