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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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For your next potluck offering, consider this hearty pasta bake from Marlene Mohr of Cincinnati, Ohio. It's jazzed up with pepperoni, sausage and olives for pizza-like flavor. It's handy, too, because it can be assembled ahead of time, then baked right before serving. Ingredients:
2-1/2 cups uncooked elbow macaroni |
1 pound johnsonville® mild ground 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 |
Directions:
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.
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