20 lb Link or bulk Italian sausage, sliced or crumbled
3 gallons Spaghetti sauce
16 cups Sliced fresh mushrooms
1-1/2 quart (6 cups) Tomato juice
3 large Onions, chopped
3 tablespoon Italian seasoning
2 tablespoon Salt
1 tablespoon Pepper
12 lb Corkscrew noodles, cooked and drained
5 lb Mozzarella cheese, sliced
8 lb Mozzarella cheese, shredded
Brown sausage, drain fat. Mix browned sausage 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 for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.
Serves 150