| 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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