| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
|
8 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 2 |
|
Green peppers, seeded |
|
|
thinly sliced |
| 2 |
|
Cloves garlic, minced |
| 1 1/4 |
lb |
Mild or spicy Italian |
|
|
sausage sliced into |
|
|
1-inch |
|
|
circles |
| 1 |
|
Jar, 32 ounces meatless |
|
|
spaghetti sauce |
| 1 |
|
16 ounces rigatoni or |
|
|
ziti cooked and drained |
| 3 |
c |
12 ounces County Line® |
|
|
Shredded Mozzarella |
|
|
Cheese |
INSTRUCTIONS
Preheat oven to 350-F In large skillet, heat oil and saute peppers and
garlic until peppers are crisp-tender. Re- move and set aside. Saute
sausage circles until brown. Drain any fat. Combine peppers, garlic,
sausage, Spaghetti sauce, pasta, and 2 1/2 cups cheese in 4-quart
casserole. Cover and bake 40 to 45 minutes. Top casserole with
remaining 1/2 cup cheese. Bake, uncovered, only until cheese melts,
about 5 minutes. Recipe by: Beatrice Cheese, Inc. Posted to MC-Recipe
Digest V1 #987 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 6, 1998
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