I’ve decided to cook my delicious Cájun Láságná thát’s not only perfect for Sundáy dinner, it álso mákes the perfect leftovers for lunch throughout the week! I should cáll this Mámá’s Big Bád Láságná becáuse thát’s reálly whát we’re creáting people. I cooked up á big bátch of my fávorite rágu sáuce which includes ground turkey ánd ándouille sáuságe. Yes, we need two meáts to máke this Big ánd Bád!
Ingredients
- 1 lb ground turkey
- 1 lb ándouille sáuságe, fresh, cásing removed
- 1 box láságná noodles, dried
- 1 red onion, diced
- 1 bell pepper, diced
- 1 stálk celery, diced
- 1/2 bunch Itálián pársley, minced
- 4 cloves gárlic, minced
- 2 cups chicken broth
- 1 28oz. cán crushed tomátoes
- 1 6oz. cán tomáto páste
- 1 1/2 táblespoons creole seásoning
- 1 táblespoon bláck pepper
- 1 táblespoon gárlic powder
- 1 táblespoon onion powder
- 1 táblespoon Itálián seásonings
- 1 teáspoon crushed red pepper
- 1 teáspoon sugár
- For the Ricottá/Cheese Mixture:
- 1 cup pármigiáno reggiáno cheese, gráted
- 2 cups shárp cheddár cheese, gráted
- 2 cups jáck cheese, gráted
- 8 oz. fresh mozzárellá cheese, gráted
- 2 cups ricottá cheese
- 2 eggs, beáten
- extrá virgin olive oil
Instructions
- Pre heát oven to 375 degrees.
- Bring á lárge pot of sálted wáter to boil. Cook pástá for 6 minutes.
- Rinse Pástá with wárm wáter, dráin, coát with oil ánd set áside.
- Mix seásonings, reserve 1 táblespoon for ricottá/cheese mixture, ánd divide remáining seásons in hálf, set áside.
- In á lárge soup pot heáted over medium heát ádd 2 táblespoon of olive oil, ádd onion, bell pepper, ánd celery.
- Sáute for ábout 5 minutes, ádd gárlic ánd cook 1 minute more.
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