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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 14 |
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This recipe has been in my family as long as I can remember, and it is still a favorite. I love to make it when we have company; it's always a hit! Russ Palmer, Saranac, Michigan Ingredients:
2 pounds ground turkey or beef |
2 medium onions, chopped |
1 medium green pepper, chopped |
6 garlic cloves, minced |
4 cups water |
1 can (12 ounces) tomato paste |
1 can (4 ounces) mushroom stems and pieces, drained |
1 package (3-1/2 ounces) sliced pepperoni |
2 envelopes spaghetti sauce mix |
1 teaspoon italian seasoning |
pasta: |
8 cups water |
1 cup each uncooked elbow macaroni, bow tie pasta and medium pasta shells |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven, cook the beef, onions and pepper over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, mushrooms, pepperoni, sauce mix and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
2. Meanwhile, for pasta, bring water to a boil in a large saucepan. Add macaroni and pastas. Return to a boil, stirring occasionally. Cook, uncovered, for 10-12 minutes or until tender; drain. Stir into tomato sauce. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full).
3. Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 14 servings.
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