Ingredients
| 1 | Lb. hot Italian sausage | | 1 | Large onion, diced | | 2 | Large green peppers, seeded and diced | | 8 | Oz. fresh mushrooms (or canned equivalent) | | 1 | 15-oz. can petite diced tomatoes | | 8 | Oz. whole wheat macaroni (e.g., Hodgson Farms), cooked | | 1/3 | Cup fresh basil, coarsly chopped | |
| 1 | Tbsp. dried oregano | | 2 | Tsp. fennel seeds, crushed | | 1/2 | Tsp freshly ground black pepper | | 2 | Cups grated cheddar cheese |
Cooking Instructions
Preheat oven to 350°.
Sauté sausage until done. Transfer to a large mixing bowl with a slotted spoon.
Discard all but 2 tbsp. of the oil rendered by the sausage.
Sauté onion and peppers in sausage fat until soft. Transfer to same mixing bowl.
Sauté mushrooms in same pan until soft. Transfer to mixing bowl.
Add remaining ingredients except cheese and mix well.
Transfer mixture to an oven-proof baking pan.
Top with cheese and heat the oven until the cheese is melted, about 30 minutes. NOTES: - Original Recipe by Carol George, invented to feed her hungry kids.
- Carol uses 2 lb. of sausage. I pared that to one to reduce fat.
- The basil and fennel seeds are my additions.
This recipe makes a LOT! I got five ample servings from it. Adding another pound of sausage would probably bring the serving count to eight. |
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