Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3693/Italian_Macaroni_
Italian Macaroni
Yield: 8 servings
Ingredients
| 2 1/2 |
cups |
uncooked elbow macaroni, prepared according to directions on package
|
|
|
| 1 |
pound |
bulk Italian sausage
|
|
|
| 1 |
|
large onion, chopped
|
|
|
| 1 |
can |
(15 ounce) pizza sauce
|
|
|
| 1 |
can |
(8 ounce) tomato sauce
|
|
|
| 1/3 |
cup |
milk
|
|
|
| 1 |
package |
(3.5 ounce) pepperoni slices, halved
|
|
|
| 1 |
can |
(4.5 ounce) sliced mushrooms, drained
|
|
|
| 1 |
can |
(2.25 ounce) sliced ripe olives, drained
|
|
|
| 4 |
ounces |
shredded mozzarella cheese
|
|
|
Directions:
Prepare macaroni, drain and set aside.
Preheat oven to 350 degrees F
Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain.
In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
Transfer to baking dish. Cover and bake for 30 minutes.
Uncover, sprinkle with cheese and bake another 10 to 15 minutes more or until bubbly and cheese is melted.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3693/Italian_Macaroni_