Johnny Marzetti the Editors of Publications International, Ltd.
Makes 6 servings
|1||pound bulk mild Italian sausage|
|1||cup chopped onion|
|1||green bell pepper, chopped|
|1||clove garlic, minced|
|1||can (about 14 ounces) diced tomatoes, undrained|
|1||can (8 ounces) tomato sauce|
|1||can (6 ounces) tomato paste|
|1-1/2||teaspoons Italian seasoning|
|1/8||teaspoon black pepper|
|1||package (12 ounces) wide egg noodles, cooked according to package directions and drained|
|2||cups (8 ounces) shredded mozzarella cheese|
|1/2||cup grated Parmesan cheese|
- Crumble sausage into 12-inch skillet. Cook and stir 2 minutes over medium heat. Add onion, bell pepper and garlic; cook and stir until onions are tender and sausage is no longer pink. Drain fat. Add tomatoes, tomato sauce, tomato paste, water, Italian seasoning, salt and pepper; cook and stir 8 to 10 minutes.
- Meanwhile preheat oven to 375°F. Lightly spray 13X9-inch baking dish with nonstick cooking spray.
- Place noodles in large bowl. Add sausage mixture; stir until well blended. Place half of noodle mixture into prepared baking dish. Sprinkle with half of mozzarella cheese. Repeat layers; sprinkle with Parmesan cheese. Bake 30 minutes or until heated through and cheese is melted.
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