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mostaccioli pork sausage onion green pepper clove garlic tomatoes tomato paste water oregano pepper American cheese
Viewed: 50 - Published at: 2 years agoIngredients
- 8 ounce. mostaccioli, rigatoni or possibly rotelle
- 1 1/2 pound bulk pork sausage
- 1/2 c. onion, minced
- 1/4 c. green pepper, minced
- 1 clove garlic, chopped
- 1 (16 ounce.) can tomatoes, cut up
- 1 (6 ounce.) can tomato paste
- 1/2 c. water
- 1/4 teaspoon dry oregano, crushed
- 1/8 teaspoon pepper
- 6 ounce. shredded process American cheese
Method
- Cook pasta according to package directions.
- Drain off water.
- In a 12 inch skillet, cook sausage, onion, green pepper, and garlic till meat is brown and onion is tender.
- Drain fat.
- Stir the undrained tomatoes, tomato paste, water, oregano, and pepper into the skillet mix.
- Stir in the cooked pasta.
- In a 3 qt casserole, spoon half of the mostaccioli mix.
- Top with half of the cheese.
- Top with remaining mostaccioli mix.
- Bake the mix in a 350 degree oven for 35 min.
- Top with remaining cheese.
- Bake 5 min more or possibly till cheese melts.
- Makes 8 servings.
