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1
Preheat oven to 375 degrees.
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2
In a medium bowl put the potatoes, 6 tablespoons of the pesto and 1 1/4 cups of the mozzarella cheese and toss until well mixed.
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3
Set aside.
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4
In a small dish put 1 tablespoon of the pesto and 1/4 cup of the cheese and toss well.
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5
Set aside for part of the garnish.
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6
In a medium skillet cook the sausage until cooked through, browned and crumbled.
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7
Pour off grease into a small heat safe dish and set aside.
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8
Add the jar of spaghetti sauce and the remaining 6 tablespoons of the pesto and mix well with the meat mixture.
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9
Bring to a simmer stirring and remove from heat.
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10
Reserve 1/2 cup of the meat sauce for the garnish.
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11
In a 9x9 inch square baking dish pour one teaspoon of the reserved sausage grease into the dish.
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12
Brush sides and bottom of dish well with the grease.
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13
Add more if necessary to cover the dish.
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14
Set dish aside.
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15
Pour the meat sauce and 2 Tablespoons of the remaining leftover sausage grease over the bowl of potatoes and toss mixing well until the potatoes are all covered.
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16
Pour half the potato mixture into the prepared baking dish.
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17
Smooth out.
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18
Sprinkle 1 1/4 cups of the cheese over top.
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19
Pour remaining potato mixture on top of the cheese and again smooth out.
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20
Cover dish tightly with foil and bake for 30 minutes.
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21
Remove from oven and sprinkle the top with the remaining 1 1/4 cups cheese and put back into the oven UNcovered for 10 minutes until cheese is melted.
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22
Remove pan from oven.
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23
Cut into desired amount of pieces.
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24
Put about one tablespoon or more of the reserved meat sauce on top and in the center of each piece as a garnish.
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25
Then divide evenly the reserved pesto/cheese mixture and put in center of the sauce on each piece to finish as the garnish.
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26
Serve hot.
