CAVATINI (Recipe was given to me by Kathy Leitholt)
1 lb. regular sausage
1 green bell pepper, chopped & seeded
1 onion, chopped
(I add 2 cloves chopped garlic.)
3-lb jar Ragu sauce or use homemade. (IMHO, 2 pounds of Ragu sauce is plenty.)
1 cup curled egg noodles (I use 1-1/3 cups dry)
1 cup mostaccioli pasta (I use 1-1/3 cups dry pasta.)
1 can chopped mushrooms, drained (I use a large can.)
6 oz. sliced pepperoni (I use 4 oz.)
Mozzarella cheese, shredded
Brown sausage with chopped onion (& garlic, if adding), green pepper, pepperoni, and mushrooms. Add Ragu sauce. Simmer sauce which boiling noodles. Cook to al dente & drain egg noodles & pasta. Combine cooked noodles, cooked pasta and sauce. Put in 9x13" pan. Top with cheese. Bake at 350 degrees for 45 minutes or until sauce bubbles and cheese melts. (I use a 10x15" lasagna dish, and I cover the casserole with foil before baking.)
1 lb. regular sausage
1 green bell pepper, chopped & seeded
1 onion, chopped
(I add 2 cloves chopped garlic.)
3-lb jar Ragu sauce or use homemade. (IMHO, 2 pounds of Ragu sauce is plenty.)
1 cup curled egg noodles (I use 1-1/3 cups dry)
1 cup mostaccioli pasta (I use 1-1/3 cups dry pasta.)
1 can chopped mushrooms, drained (I use a large can.)
6 oz. sliced pepperoni (I use 4 oz.)
Mozzarella cheese, shredded
Brown sausage with chopped onion (& garlic, if adding), green pepper, pepperoni, and mushrooms. Add Ragu sauce. Simmer sauce which boiling noodles. Cook to al dente & drain egg noodles & pasta. Combine cooked noodles, cooked pasta and sauce. Put in 9x13" pan. Top with cheese. Bake at 350 degrees for 45 minutes or until sauce bubbles and cheese melts. (I use a 10x15" lasagna dish, and I cover the casserole with foil before baking.)