| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Casseroles, Pasta, Rice/grains |
4 |
servings |
INGREDIENTS
| 28 |
oz |
Tomatoes; canned, undrained, |
|
|
; diced |
| 1/2 |
c |
Onion; chopped |
| 2 |
|
Cloves garlic; finely minced |
| 15 |
oz |
Tomato sauce |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Lentils |
| 1 |
tb |
Parsley flakes |
| 1/2 |
ts |
Basil leaves |
| 4 |
oz |
Mushrooms; sliced |
| 2 1/2 |
c |
Water |
| 1 |
c |
Macaroni |
| 1/2 |
c |
Green peppers; chopped |
| 1 |
c |
Water |
| 1/2 |
c |
Celery; chopped |
INSTRUCTIONS
Combine all ingredients in Dutch oven, except for macaroni and 1 c. water.
Bake, covered at 325 F. for 2 hours. Add macaroni and 1 c. water. Stir
together and bake another 30-45 minutes.
Recipe by: Net
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