Chicken Stuffed Pasta

Serves 6
  • 1 tbsp. Kowalski's Extra Virgin Olive Oil
  • 6 basil sun-dried tomato chicken sausages, casing removed
  • 1/2 cup finely chopped onion
  • 1 (15 oz.) container ricotta cheese
  • 1 (12 oz.) jar alfredo sauce, divided
  • 1 egg
  • 1 1/2 cups freshly shredded Parmesan cheese, divided
  • 1/2 tsp. kosher salt
  • 1/4 tsp. Kowalski's Coarse Ground Black Pepper
  • 1 (12 oz.) pkg. Kowalski's Refrigerated Lasagna Noodles
  • 1 cup tomato juice
  • 1 (26 oz.) jar Kowalski's Vodka Pasta Sauce, divided
  • - snipped fresh basil

In large skillet, heat olive oil over medium-high heat; add crumbled sausage and onions. Cook until sausage is just no longer pink (5-6 min.), stirring frequently. In medium bowl, combine ricotta, 1 cup Alfredo sauce, egg, 1/2 cup Parmesan cheese, salt and pepper; stir in sausage mixture. Spray 13x9" glass pan with non-stick cooking spray; stir together tomato juice and 1 cup pasta sauce in bottom of pan. Unfold lasagna noodles; cut in half on the fold. Spoon about 2 tbsp. filling in the center of each half piece of pasta; roll up pasta starting at the short end. Place pasta, seam side down, in prepared pan; continue with remaining pasta and filling. Spoon remaining pasta sauce over filled pasta, being sure to cover all edges. Cover with parchment paper; seal with aluminum foil. Bake in a preheated 350° oven (45 min.); remove cover. Spoon remaining Alfredo sauce over pasta and sprinkle with remaining 1 cup Parmesan cheese. Continue baking until sauce is bubbly and top is light golden-brown (20-25 min.); let stand 10 min. Sprinkle with snipped fresh basil.