1 cup uncooked elbow macaroni
3 tablespoons olive oil
1 pound fresh white mushrooms (about 6 cups), sliced
1/2 cup chopped onion
1 large green bell pepper (about 1 cup), chopped
8 ounces turkey sausage (casing removed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1 8-ounce can tomato sauce
1 cup shredded Cheddar cheese
Servings: 4
Cook elbow macaroni according to package directions; drain and set aside. In a large skillet, heat oil over medium high heat until hot. Add mushrooms, onion and green pepper; cook and stir until mushrooms are golden, about 10 minutes. Remove from skillet. Add turkey sausage, salt and pepper, using a fork to break meat into small pieces. Cook, stirring until sausage is browned, about 5 minutes. Return mushroom mixture to skillet. Stir in tomatoes and their juice, tomato sauce and cooked macaroni. Bring to a boil; reduce heat to medium low. Simmer 10 minutes, stirring occasionally. Sprinkle with Cheddar cheese. Cover and simmer until cheese melts, about 5 minutes.
Yield: 5 to 6 portions
Notes: If you grew up in the midwest, you might be wondering what became of the ever popular Johnny Marzetti. Brainchild of a Columbus, Ohio restaurateur who named his creation after his brother, Marzetti was the dish of the '60s. A combo of sausage, beef, macaroni and a variety of canned vegetables, it became so well-loved that it was even served as party fare. Now Marzetti has returned with a cleaner taste and leaner shape. Lower-fat Italian-style turkey sausage stands in for the fatty meat mixture. A generous pound of sliced, fresh white mushrooms more than makes up for the missing meat and canned vegetables.
3 tablespoons olive oil
1 pound fresh white mushrooms (about 6 cups), sliced
1/2 cup chopped onion
1 large green bell pepper (about 1 cup), chopped
8 ounces turkey sausage (casing removed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1 8-ounce can tomato sauce
1 cup shredded Cheddar cheese
Servings: 4
Cook elbow macaroni according to package directions; drain and set aside. In a large skillet, heat oil over medium high heat until hot. Add mushrooms, onion and green pepper; cook and stir until mushrooms are golden, about 10 minutes. Remove from skillet. Add turkey sausage, salt and pepper, using a fork to break meat into small pieces. Cook, stirring until sausage is browned, about 5 minutes. Return mushroom mixture to skillet. Stir in tomatoes and their juice, tomato sauce and cooked macaroni. Bring to a boil; reduce heat to medium low. Simmer 10 minutes, stirring occasionally. Sprinkle with Cheddar cheese. Cover and simmer until cheese melts, about 5 minutes.
Yield: 5 to 6 portions
Notes: If you grew up in the midwest, you might be wondering what became of the ever popular Johnny Marzetti. Brainchild of a Columbus, Ohio restaurateur who named his creation after his brother, Marzetti was the dish of the '60s. A combo of sausage, beef, macaroni and a variety of canned vegetables, it became so well-loved that it was even served as party fare. Now Marzetti has returned with a cleaner taste and leaner shape. Lower-fat Italian-style turkey sausage stands in for the fatty meat mixture. A generous pound of sliced, fresh white mushrooms more than makes up for the missing meat and canned vegetables.
Last edited by a moderator: