MacSagna

Preheat the oven to 375ºF.

Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper.

Grease the bottom of a 9-by-14-inch glass baking dish with cooking spray and place one of the Mac and Cheese sheets on the bottom. Smear the ricotta mixture evenly over the top, then evenly scatter the Italian sausage over top of the ricotta. Place the remaining Mac and Cheese sheet on top of that. Cover the top in mozzarella.

Bake on a lower rack until bubbly and golden brown, about 20 minutes. Let cool for at least 20 minutes.

Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with fresh parsley and basil.

Bring a large pot of salted water to a boil. Add the macaroni and cook until VERY al dente. Drain.

Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it’s free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Stir in the processed cheese and provolone until melted, add the hot sauce and fold in the macaroni. Serve immediately, or follow the instructions below to prep in sheets for MacSagna.

To prep in sheets for MacSagna: Evenly spread the warm macaroni and cheese in a parchment-lined baking sheet, making sure the parchment is overlapping to make it easier to lift once cooled. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight. Cut the macaroni and cheese sheet into 2 equal-size rectangles.