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Tuesday, September 1, 2009

Recipe from mtl magazine...

Pepperoni Pizzazz
Ok, so this month I am going to post lots of recipes to get us geared up for fall. You know, comfort type foods. This recipe sounds so yummy and healthy too! Just substitute pepperoni for Turkey Peperoni. The kids will love it too!

8 ounces medium tube pasta
1 jar (28 ounces) spaghetti sauce, divided
1 jar (4½ ounces) sliced mushrooms, drained
1 packaged (8 ounces) slices pepperoni
½ cup chopped green pepper
½ cup chopped onion
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (8 ounces) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions. Meanwhile, combine 2-1/3 cups spaghetti sauce, mushrooms, pepperoni, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl.
Drain pasta; add to sauce mixture and mix well. Transfer to a greased 3-qt. baking dish. Combine the tomato sauce and remaining spaghetti sauce; pour over top. Cover and back at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Yield: 9 servings.

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