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1
Preheat the oven to 375 degrees F.
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2
Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper.
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3
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.
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4
Smear the ricotta mixture evenly over the top, then evenly scatter the Italian sausage over top of the ricotta.
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5
Place the remaining Mac and Cheese sheet on top of that.
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6
Cover the top in mozzarella.
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7
Bake on a lower rack until bubbly and golden brown, about 20 minutes.
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8
Let cool for at least 20 minutes.
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9
Slice into pieces and place on individual serving plates.
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10
Ladle some warm marinara over each slice and garnish with fresh parsley and basil.
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11
Bring a large pot of salted water to a boil.
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12
Add the macaroni and cook until VERY al dente.
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13
Drain.
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14
Melt the butter in a medium saucepot over medium heat.
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15
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.
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16
Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes.
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17
Stir in the processed cheese and provolone until melted, add the hot sauce and fold in the macaroni.
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18
Serve immediately, or follow the instructions below to prep in sheets for MacSagna.
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19
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.
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20
Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight.
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21
Cut the macaroni and cheese sheet into 2 equal-size rectangles.
