20 pounds link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cup sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 tbsp Italian seasoning
2 tbsp salt
1 tbsp pepper
12 pounds corkscrew noodles, cooked and drained
5 pounds mozzarella cheese, sliced
8 pounds mozzarella cheese, shredded

Instructions

Brown sausage, drain fat. Mix with the spaghetti sauce, mushrooms, tomato 
juice, onions, Italian seasoning, salt and pepper. Grease 8 6-quart baking 
pans. Layer half of the noodles, sliced cheese and meat sauce in pans. 
Repeat layers. Sprinkle shredded cheese equally over each pan.