You'll think you died and went to carb heaven ...
Ingredients:
4 cups elbow macaroni
2 hot Italian sausages, remove casing
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup sliced celery
1/2 cup chopped fennel
2 1/2 cups pasta sauce
1 tbsp fresh or 1 tsp dried basil
1 tsp dried oregano
1/2 tsp fennel seed
3 cups shredded cheese (mozzarella, cheddar)
6 tbsps butter
6 garlic cloves, minced
10 slices white bread, crusts removed
Cook the sausage meat in a large skillet breaking it up as it cooks for about 5 minutes. Drain off excess fat and add the green pepper, onion, celery and fennel. Cook an additional 3-5 minutes. At the end of the cooking just add 1 tbsp of water to the pan and stir up the browned bits. Add the pasta sauce, basil, oregano and fennel seed.
Next stir 2 cups of the shredded cheese into the mac mix.
For the crust:
Soften the butter and mix in the garlic. Cut the crusts off each slice and butter one side. Line a greased 10" springform pan (bottom and sides) with the bread, buttered side to the pan. Butter the top edge of the slices too. Spoon in the pasta and firmly press down.
Top with remaining shredded cheese (and maybe a sprinkle of parmesan too!)
Bake at 400F for 25-30 minutes. Remove from oven and let stand 5-10 minutes. Run a knife along the side to loosen, the remove ring.
And can we just take a moment to admire this crust!
Serves 10-12
Adapted from: https://www.tasteofhome.com/recipes/garlic-bread-pasta-torte/
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