This is some pretty good stuff. I wanted something like goulash, but yet a casserole. So I combined these few
ingredients and got what I call my 'glorified goulash'. If anyone tries this recipe, let me know how well you liked it
or what you added to it. I like messing around in the kitchen and trying new things.
Pre-heat oven to 350 degrees
yield: 8 servings
1 pound of rigatoni or elbow pasta ( boiled and drained)
15 or 20 meatballs (I prefer store bought), warmed and drained of grease
1/2 pound of italian sausage (no msg please) browned and drained
15.5 oz can spaghetti sauce( traditional)
15.5 oz. can fire roasted tomatoes with garlic
8 oz. mini-portabello mushrooms (rinsed)
16 oz. can black olives, drained
1 pound Mozzerella cheese, shredded
Spray large rectangular casserole dish with non-stick olive oil.
After warming and draining meats, mix in medium sauce pan with spaghetti sauce, mushrooms, tomatoes, and
black olives. Cover and cook over med heat til hot. ( about 15 minutes). While meat and sauce are
heating,spread pasta in casserole dish evenly. Now, remove sauce from heat; stir and pour
over pasta arranging so that everything is spread evenly. Top with Mozzerella cheese. Bake 35 minutes or til
golden on top.
Better let it sit for about 15-20 minutes, or you'll burn your mouth.
Serve with greens, or a veggie, and some garlic or italian bread and enjoy!
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