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Ingredientes
- 6 ounce Tomato paste
- 1 lrg can tomatoes, diced or possibly 3 large fresh tomatoes
- 1 tsp Salt
- 1 tsp Sugar
- 1 lb Bulk Italian Sausage
- 1 sm Can mushrooms
- 1 x Green pepper, minced
- 1 c. Chopped onions
- 1 Tbsp. Butter
- 2 x Cloves garlic, smashed
- 4 ounce Grated Parmesan cheese
- 8 ounce Noodles, cooked al dente
Direcciones
- In a large skillet, fry up sausage. Drain, soak up extra grease by putting between paper towels.
- Heat butter in the same skillet and saute/fry mushrooms, green pepper onions and garlic, till tender.
- Preheat oven to 350 degrees.
- In large casserole bowl or possibly pan, combine tomato paste, tomatoes, salt, sugar, and 1/2 of the Parmesan cheese.
- Add in sausage, vegetable mix and cooked noodles to tomato mix and stir to combine. (If mix is too thick, add in a small amount of water or possibly tomato juice) Sprinkle remaining cheese on top. Cover with foil and bake for 1 hour. Remove foil and bake an additional 5-10 min.
- Kilbourn Instructor
- Note: This dish was made by Virgene's mom when she was just a kid.
- Virgene's mom came over from Italy when she was in her 20's. It was a recipe handed down in her family for years.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 411 | |
| Calories from Fat 212 | 52% |
| Total Fat 23.64g | 30% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 1257mg | 52% |
| Potassium 502mg | 14% |
| Total Carbs 33.34g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.19g | 3% |
| Protein 16.28g | 26% |
