Ingredients

20 pounds link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cup sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 tbsp Italian seasoning
2 tbsp salt
1 tbsp pepper
12 pounds corkscrew noodles, cooked and drained
5 pounds mozzarella cheese, sliced
8 pounds mozzarella cheese, shredded

Instructions

Brown sausage, drain fat. Mix with the spaghetti sauce, mushrooms, tomato 
juice, onions, Italian seasoning, salt and pepper. Grease 8 6-quart baking 
pans. Layer half of the noodles, sliced cheese and meat sauce in pans. 
Repeat layers. Sprinkle shredded cheese equally over each pan. 

Cover and bake at 350 degrees F. for 1 hour. Uncover and bake 15 minutes 
longer or until cheese is melted. Yield: 150 servings