Search thousands of recipes reviewed by home cooks like you.

Montigott

Montigott

  • Prep

    30 m
  • Cook

    6 h
  • Ready In

    6 h 30 m
Cindy Newell

Cindy Newell

I got this recipe from a friend about thirty years ago. It has become a family favorite. It makes a lot, so it's great to serve to a crowd. Also, it can be made ahead and re-heated very easy. The original recipe calls for regular pork Italian sausage, but to cut down on fat, I use the turkey kind.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1481 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. Pour the tomato soup, tomato sauce and tomato paste into a slow cooker, and stir to blend. Crumble in the sweet and hot Italian sausages. Cover, and cook on low for 4 to 6 hours, stirring occasionally until the meat is cooked through, and the sauce is flavorful.
  2. When the tomato sauce is almost done, bring a large pot of lightly salted water to a boil. Add the mostaccoli pasta, and cook for 8 to 10 minutes, until tender. Drain and rinse.
  3. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish and an 8x8 inch baking dish with cooking spray. Layer the noodles and cheese in the two dishes to an even depth ending with cheese on the top, splash a little bit of the milk over each layer of cheese as you go except for the top layer.
  4. Bake for 15 minutes, or until cheese is melted and a little brown on the top. Cut into wedges, and spoon the sauce over them to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Christina
14

Christina

10/8/2006

The sauce was way too bland for Italian sauce even though I used all hot Italian turkey sausage. After heating on the stove for about 40 minutes, I added 1 cup of coarsely chopped onion, 1 ½ Tbsp. minced garlic, 1 ½ tsp each of dried basil and oregano to ONE HALF of the recipe, and it tasted much more like I had hoped, though I think the ratio of basil to oregano needs to be tweaked. I would also recommend frying the turkey sausage before starting the sauce because it was rather lumpy even though I took care to add it to the sauce in small raw chunks.

BRAXIGIRL
11

BRAXIGIRL

5/11/2005

This recipe was a nice change from just regular spaghetti and tomato sauce. My 8 year old loved it.

Shell
6

Shell

5/1/2006

Excellent! Also works great to make a big batch, and freeze portions for lunches.

Similar recipes

ADVERTISEMENT