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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Nancy Foust, Stoneboro, Pennsylvania Ingredients:
8 ounces uncooked fettuccine |
2 pounds ground turkey or beef |
1 medium onion, chopped |
2 cans (8 ounces each) mushroom stems and pieces, drained |
1 can (15 ounces) tomato sauce |
1 jar (14 ounces) pizza sauce |
1 can (6 ounces) tomato paste |
1/2 teaspoon sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon dried oregano |
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided |
1 package (3-1/2 ounces) sliced pepperoni |
1/2 cup grated parmesan cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
2. Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.
3. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).
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