Macaroni Italiano
Ingredients
- 1 lb pasta twists
- 8 o.z. pkg. sliced pepperoni
- 1 lge onion
- 2 C. sliced mushrooms (4 o.z.)
- 2 (15 o.z.) cans tomato sauce
- 1 T. Worcestershire sauce
- 1 tsp crushed basil
- 1/2 tsp crushed oregano
- 1/4 C. margarine, melted
- 1/4 C. Romano cheese
- 8 o.z. pkg shredded mozzarella
- 1/2 C. shredded Jarlsburg or Swis
Directions
- Preheat oven to 350 degrees
- Cook pasta until tender.
- In large skillet, cook pepperoni over medium heat 5 minutes or until
- lightly browned.
- Remove pepperoni and set aside.
- Add onion and mushrooms to skillet; cook stirring often, 5 minutes or
- until vegetables are soft.
- Add tomato sauce, Worcestershire sauce, basil and oregano.
- Bring to boil. Reduce heat and simmer 5 minutes.
- Toss cokked pasta with margarine and Romano cheese.
- Place in 13 x 9 inch baking dish. Pour sauce over pasta. Arrange
- pepperoni on top.
- In a bowl, combine mozzarella and Jarslbug or Swiss cheese.
- Sprinkle over pepperoni.
- Bake 40 minutes or until heated and cheeses are melted