1/2 lb bulk turkey italian sausage
2 3/4 cup meatless pasta sauce (tomato)
1/4 cup sliced olives
1 (4 oz can) mushroom pieces and stems
1 cup shredded mozzarella cheese
Heat oven to 350º. Cook macaroni as directed on package; drain. Cook sausage in skillet, stirring frequently, until no longer pink; drain.
Mix macaroni, sausage, pasta sauce, olives and mushrooms in 2 1/2-quart casserole.
Cover and bake about 30 minutes or until hot. Sprinkle with cheese. Let stand about 5 minutes or until cheese is melted.
*This is another BETTY CROCKER recipe. I made this for my kids and they loved it. I did leave out the mushrooms though because I am not a fan of mushrooms. I actually double the recipe then split it in two pans and froze one for a later date. I was able to pop the frozen one in the oven before I took the kids to piano lessons and when we got back it was all done baking. It baked for 1 1/2 hours.
2 comments:
I have this cook book and I NEVER find these good things in it...maybe because there are no pictures. ;) Thanks for helping make my life easier. One question... how long were you at piano lessons? aka how long does it take to cook frozen?
Martha
Oh wow, this looks good! I'm going to make it tomorrow night :)
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