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Here's my homemade version of a family-favorite Italian restaurant entree. For a change of pace, I substitute hamburger for pepperoni, add Italian seasonings and use a mix of fun pasta shapes including rotini and corkscrew.
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 494 calories, 24 g fat (12 g saturated fat), 65 mg cholesterol, 1,155 mg sodium, 48 g carbohydrate, 5 g fiber, 23 g protein.
Originally published as Pepperoni Pasta Bake in
May/June 2001, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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