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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This may be fully prepared the night before refrigerated and baked the next day. Ingredients:
2 1/2 cups uncooked elbow macaroni |
1 lb bulk italian sausage |
1 large onion, chopped |
1 cup pizza sauce (or to taste) |
1 (8 ounce) can tomato sauce |
1/3 cup milk |
1 (3 1/2 ounce) package sliced pepperoni, halved |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 cup shredded mozzarella cheese |
Directions:
1. Set oven to 350 degrees.
2. Grease a 9x13 baking dish.
3. Cook macaroni until soft-firm.
4. Meanwhile, cook sausage and onion until meat is no longer pink; drain.
5. Drain macaroni.
6. In a large bowl, combine pizza sauce, tomato sauce and milk.
7. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
8. Transfer to a greased baking dish.
9. Cover, and bake for 30 minutes.
10. Uncover; sprinkle with cheese, bake 10-15 minutes longer, or until bubbly and cheese is melted.
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