Turkey Johnny Marzetti

INGREDIENTS

• 1 cup elbow macaroni
  
• 3 tablespoons olive oil
  
• 1 pound Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 5 cups)
  
• 1 large sweet green bell pepper, chopped
  
• 1/2 cup chopped onion
  
• 8 ounces turkey sausage (casing removed)
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 1 can (14 ounces) chopped tomatoes
  
• 1 can (8 ounces) tomato sauce
  
• 1 cup shredded Cheddar cheese

INSTRUCTIONS

This family favorite was named for the brother of the owner of Marzetti’s Restaurant in Columbus, Ohio where the dish originated in the 1920s. Mushrooms have always been an important part of the recipe, but we have given it a new twist by using turkey sausage in place of the ground beef.

Cook macaroni according to package directions; drain. In large skillet, heat oil. Add mushrooms, bell pepper and onion; cook and stir until tender, about 10 minutes. Remove from skillet. Add turkey sausage, salt and black pepper to skillet, using fork to break meat into small pieces. Cook and stir 5 minutes. Return mushroom mixture to skillet. Stir in tomatoes and the juice, tomato sauce and cooked macaroni. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Sprinkle with Cheddar cheese. Cover and simmer until cheese melts, about 5 minutes. Serve from skillet.

Yield: 5 to 6 servings