 |
Pepperoni Macaroni
|
 |
2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook
sausage and onion over medium heat until meat is no longer pink; drain. Drain
macaroni. In a large bowl, combine the pizza sauce, tomato sauce and milk.
Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. Transfer
to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30
minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated
through and cheese is melted.
Yield: 8 servings.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |