| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
6 |
Servings |
INGREDIENTS
| 4 |
oz |
Broken vermicelli |
| 1 |
lb |
Turkey breakfast sausage |
| 1 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
(7-1/2 oz) tomatoes; cut up |
| 1/2 |
cn |
(6 oz) (1/3 cup) tomato paste |
| 1 |
ts |
Italian seasoning |
| 1/8 |
ts |
Crushed red pepper |
|
|
Non-stick spray coating |
| 1 |
c |
Shredded mozzarella cheese (4 ounces) |
| 2 |
tb |
Grated parmesan or Romano cheese |
INSTRUCTIONS
Cook vermicelli according to package directions. Drain well. Set aside.
Meanwhile, in a large skillet cook turkey sausage, mushrooms, onion, and
garlic till sausage is no longer pink and onion is tender. Drain fat, if
necessary. stir in undrained tomatoes, tomato paste, Italian seasoning, and
crushed red pepper. Spray a 9 inch quiche dish with nonstick spray coating.
Place half of the cooked vermicelli in the bottom of the dish. Top with
half of the mozzarella cheese and half of the sausage mixture. Repeat
layers. Cover the dish loosely with foil. Bake in a 350 degree oven for 25
to 30 minutes or till heated through. Top with Parmesan. Let stand 10
minutes. Cut into wedges to serve.
Calories-298, Protein-23g, Carbohydrate-22g, Fat-14g, Cholesterol-73mg,
Sodium-751mg, Potassium-546mg Posted to Digest eat-lf.v097.n193 by Lynn
Rausch <lrausc19@starnetinc.com> on Jul 30, 1997
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”