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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Another recipe from my Clip and Save binder that's at least 30 years old. It's handwritten, so I must have copied it from a magazine.Anyway, it's good comfort food, kid friendly, that you can tweak to your family's likings! You can also use regular original style bulk pork sausage and throw in whatever your family likes on pizzas...sliced black olives, mushrooms, diced pepperoni...you get the idea! Ingredients:
1 lb bulk italian sausage |
8 ounces small elbow macaroni |
1/2 cup green bell pepper, chopped |
1/2 cup onion, chopped |
1 garlic clove, minced |
2 (8 ounce) cans tomato sauce |
1/4 teaspoon oregano |
1/2 teaspoon basil |
1/2 cup water |
6 ounces mozzarella cheese, diced |
1/4 cup parmesan cheese, grated |
Directions:
1. In a large skillet, brown the sausage, breaking it up into small pieces as it cooks. Remove from skillet and drain.( I like to put the sausage in a colander and run hot water over it to get all the grease off that I can ).
2. As sausage is cooking, bring a medium pot of water to a boil and cook the macaroni until al dente ( slightly firm to the tooth). You don't want to cook it too long or the final product will be mushy.
3. Add green pepper, onion,garlic, oregano and basil to the skillet and cook until onions are wilted but not browned. Add a small bit of olive oil or water, if necessary.
4. Stir in tomato sauce and the water; simmer over low heat for 5 minutes.
5. In a 2 1/2 quart casserole dish that has been coated with cooking spray, combine the macaroni, sausage, and tomato sauce mixture, mixing well.
6. Add half of the mozzarelle cheese and half ( 2 T. ) of the Parmesan cheese to the casserole dish and mix to distribute evenly.
7. Top casserole with remaining diced Mozzarella and Parmesan cheese.
8. Bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for an additional 10 minutes, or until top is golden brown.
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