1 lb ground Italian Sausage (I use turkey Italian sausage)
1 26 oz jar of your favorite pasta sauce
8 leaves fresh basil, chopped
15 oz container fat free ricotta cheese
½ Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 garlic roasted ciabatta rolls
Additional shredded mozzarella to top rolls at end
Preheat oven to 375 degrees. Cook sausage in medium Dutch oven or pot over medium heat until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
Place reserved ¼ Cup sausage, ricotta, Parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce and additional mozzarella cheese.
Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with Parmesan cheese and serve.
Recipe adapted from Picky Palate