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Italian sausage elbow macaroni green bell pepper onion garlic tomato sauce oregano basil water Mozzarella cheese Parmesan cheese
Viewed: 87 - Published at: 3 years agoIngredients
- 1 lb bulk Italian sausage
- 8 ounces small elbow macaroni
- 12 cup green bell pepper, chopped
- 12 cup onion, chopped
- 1 garlic clove, minced
- 2 (8 ounce) cans tomato sauce
- 14 teaspoon oregano
- 12 teaspoon basil
- 12 cup water
- 6 ounces mozzarella cheese, diced
- 14 cup parmesan cheese, grated
Method
- In a large skillet, brown the sausage, breaking it up into small pieces as it cooks.
- Remove from skillet and drain.
- ( I like to put the sausage in a colander and run hot water over it to get all the grease off that I can ).
- As sausage is cooking, bring a medium pot of water to a boil and cook the macaroni until al dente ( slightly firm to the tooth).
- You don't want to cook it too long or the final product will be mushy.
- Add green pepper, onion,garlic, oregano and basil to the skillet and cook until onions are wilted but not browned.
- Add a small bit of olive oil or water, if necessary.
- Stir in tomato sauce and the water; simmer over low heat for 5 minutes.
- In a 2 1/2 quart casserole dish that has been coated with cooking spray, combine the macaroni, sausage, and tomato sauce mixture, mixing well.
- Add half of the mozzarelle cheese and half ( 2 T. ) of the Parmesan cheese to the casserole dish and mix to distribute evenly.
- Top casserole with remaining diced Mozzarella and Parmesan cheese.
- Bake in a preheated 350 degree oven for 20 minutes.
- Uncover and bake for an additional 10 minutes, or until top is golden brown.