Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3693/
Pepperoni Macaroni
Yield: 8 - 10 servings
Ingredients
| 2 1/2 | cups | uncooked elbow macaroni | |
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| 1 | lb. | bulk Italian sausage | |
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| 1 | large onion, chopped | ||
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| 1 | can | (15 oz.) pizza sauce | |
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| 1 | can | (8 oz.) tomato sauce | |
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| 1/3 | cup | milk | |
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| 1 | pkg. | (3.5 oz.) sliced pepperoni, halved | |
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| 1 | can | (4.5 oz.) sliced mushrooms, drained | |
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| 1 | can | (2.25 oz.) sliced ripe olives, drained | |
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| 4 | oz. | shredded mozzarella cheese | |
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Directions:
Cook macaroni according to package directions.
Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain. Drain macaroni.
In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
Transfer to a greased 13x9 inch baking dish. Cover and bake at 350 degrees for 30 minutes.
Uncover, sprinkle with cheese and bake another 10 - 15 minutes longer or until bubbly and cheese is melted.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3693/
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