Pepperoni Macaroni Recipe
- 2-1/2 cups uncooked elbow macaroni
- 1 pound Johnsonville® Mild Italian Links
- 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
- 1. 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.
- 2. In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
- 3. 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.
1 cup equals 334 calories, 19 g fat (7 g saturated fat), 45 mg cholesterol, 1,041 mg sodium, 26 g carbohydrate, 3 g fiber, 16 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.