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Ingredientes
- 8 ounce. mostaccioli, rigatoni or possibly rotelle
- 1 1/2 pound bulk pork sausage
- 1/2 c. onion, minced
- 1/4 c. green pepper, minced
- 1 clove garlic, chopped
- 1 (16 ounce.) can tomatoes, cut up
- 1 (6 ounce.) can tomato paste
- 1/2 c. water
- 1/4 teaspoon dry oregano, crushed
- 1/8 teaspoon pepper
- 6 ounce. shredded process American cheese
Direcciones
- Cook pasta according to package directions. Drain off water. In a 12 inch skillet, cook sausage, onion, green pepper, and garlic till meat is brown and onion is tender. Drain fat. Stir the undrained tomatoes, tomato paste, water, oregano, and pepper into the skillet mix. Stir in the cooked pasta. In a 3 qt casserole, spoon half of the mostaccioli mix. Top with half of the cheese. Top with remaining mostaccioli mix. Bake the mix in a 350 degree oven for 35 min. Top with remaining cheese. Bake 5 min more or possibly till cheese melts. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 10 servings | |
| Calories 297 | |
| Calories from Fat 213 | 72% |
| Total Fat 23.81g | 30% |
| Saturated Fat 9.6g | 38% |
| Trans Fat 0.14g | |
| Cholesterol 67mg | 22% |
| Sodium 701mg | 29% |
| Potassium 411mg | 12% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.99g | 2% |
| Protein 15.51g | 25% |
