Taste of Home
Pepperoni Macaroni
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 8 servings.
An everyday pasta bake gets jazzed up with pepperoni, sausage and olives. Because it can be assembled ahead of time and baked right before serving, it’s my handy go-to when I need something on the fly. —Marlene Mohr, Cincinnati, Ohio
Ingredients
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2-1/2 cups uncooked elbow macaroni
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1 pound bulk Italian sausage
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1 large onion, chopped
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1 can (15 ounces) pizza sauce
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1 can (8 ounces) tomato sauce
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1/3 cup whole milk
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1 package (3-1/2 ounces) sliced pepperoni, halved
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1 cup shredded part-skim mozzarella cheese
Directions
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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.
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2.
In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
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3.
Transfer to a greased 13x9-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.
Nutrition Facts
1 cup: 334 calories, 19g fat (7g saturated fat), 45mg cholesterol, 1041mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 16g protein.
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