A great base recipe. I found it by doing an ingredient search to use up some things around the kitchen. So, here is how I put it together. I roughly halved the recipe. I used red pepper instead of green, 10 oz. sliced fresh button mushrooms instead of canned, and when I was near done sauteing the above ingredients I made a well in the middle of the pan and cooked three raw chicken tenders thawed from my freezer. I used 1.25 lbs ground beef, 25 low-fat turkey pepperoni slices (layered in groups of five and sliced in quarters), instead of ham I used 4 oz. chopped kielbasa (did not cut amount in half). I threw all the sauce ingredients together and simmered while preparing 8 oz. Whole Wheat Rotini pasta. For the layers, I used some open red sauce from my fridge to coat the bottom of the pan, then pasta, sauce, cheese (used about 10 oz mozzarella and used the whole 2 tbl of parm). A perfect dish to leave for your family to reheat when your away!!
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