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This dish is very tasty. The tomato bisque soup gives it a sort of sweet flavor the really goes well with the sausage and the egg noodles.
- 1 lb egg noodles (the wide or homestyle variety)
- 1-2 lb ground sweet Italian sausage
- 2x 11 oz cans tomato bisque soup (undiluted)
- 8 oz ricotta cheese
- 4-8 oz shredded monterey jack cheese
Preheat the oven to 350.
Boil the egg noodles.
Brown the ground sausage.
Drain pasta and place in large bowl.
Add the shredded cheese to the bowl and mix well.
Add the ricotta cheese to the bowl and mix well.
Add the cooked sausage to the bowl and mix well.
Spray baking pan or casserole with nonstick spray.
Place contents of bowl into baking dish.
Bake for about 25 minutes.
Serve and enjoy.