| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Casseroles, Pork/ham, Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Macaroni, wagonwheel or |
|
|
Corkscrew |
| 12 |
oz |
Italian sausage links, |
|
|
Sliced 1/2" thick |
| 3/4 |
c |
Green onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
cn |
Tomato sauce (15 oz) |
| 1 |
cn |
Spaghetti sauce w/mushrooms |
|
|
(14 oz) |
| 4 |
oz |
Mozzarella cheese, shredded |
| 1 |
ts |
Italian seasoning, crushed |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Prepare pasta according to package directions. Drain; set aside.
In a large skillet to cook sausage till no pink remains; remove from
skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and
garlic in reserved drippings till tender.
In a 2 quart casserole combine cooked pasta, sausage, onion mixture,
tomato sauce, spaghetti sauce, half of the mozzarella, Italian
seasoning, and papper. Toss gently to combine.
Bake, covered, in a 375 F. oven for 25 minutes. Uncover; sprinkle
with remaining mozzarella. Bake for 5 to 10 minutes more or till
heated through.
NOTE: For individual casseroles, prepare as directed except combine
ingredients in a large mixing bowl. Spoon into 6 individual
casseroles. Bake, covered, in a 375 F. oven for 15 minutes. Uncover;
sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or
till heated through.
Source: BETTER HOMES and GARDENS, January, 1993 issue. Typed for you
by Nancy Coleman
Posted to MM-Recipes Digest V3 #241
Date: Tue, 3 Sep 1996 19:01:57 -0400
From: BobbieB1@aol.com
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