| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | sm | Red onion; finely chopped |
| 1 | lg | Garlic clove; minced |
| 1/2 | lb | Ground turkey |
| Salt and freshly ground pepper | ||
| 1 | cn | (28 oz) crushed tomatoes |
| 1 | tb | Chopped fresh marjoram; (or 1 tsp. dried) |
| 1/2 | ts | Dried pepperoncini peppers; crushed, (to taste) |
| 1 | lb | Ziti |
| 8 | oz | Unsalted fresh mozzarella cheese; grated |
INSTRUCTIONS
Tony Lima (TonyLima@ms.spacebbs.com) 1. In large, nonstick pan heat the oil over medium-high heat. Add onion and saute for 3 minutes, or until soft. Add garlic and saute for 1 minute longer. 2. Add turkey and cook, breaking up with a wooden spoon, for about 5 minutes or until no longer pink. 3. Season with salt and pepper, then add tomatoes, chiles, and marjoram Bring to a simmer. 4. Reduce heat to medium-low and let sauce cook for about 30 minutes or until thickened. 5. Preheat oven to 375 degrees. 6. Cook the ziti to al dente. Drain and transfer to a large bowl. Add sauce and toss. 7. Transfer to an ungreased 2 quart baking dish and sprinkle with mozzarella. Bake for about 15 minutes, or until cheese is melted and top is lightly brown. Let rest for 5 minutes before serving. Posted to CHILE-HEADS DIGEST V4 #282 by TonyLima@ms.spacebbs.com (Tony Lima) on Jan 24, 1998
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