INGREDIENTS
1/2 tsp
black pepper
1 cup
canned tomato sauce
28 ozs
canned tomatoes
1/2 tsp
crushed red pepper
1 cup
fresh basil leaves
1 sprig
fresh thyme
3 cloves
garlic
8 ozs
mozzarella cheese
1 Tbsp
olive oil
1
onion
1/4 cup
parmigiano reggiano cheese
1 cup
ricotta cheese
1/2 tsp
salt
8 ozs
sopressata