Desperate times call for…CROCKIN’! When my kitchen was in shambles after getting the urge to paint my cabinets, I crocked up this meal for the...
Serve over Fritos and top with sour cream and shredded cheese for a yummy “Frito Pie.” :-)
A twist on an Italian favorite giving it a Mexican flare. A huge hit for my family, but be warned........It's really spicy! If you aren't a fan of spicy, use mild sausage and chopped tomatoes with garlic and oregano instead of rotel.
- 1 Pound Ground Hot Italian Sausage
- 1 Jar Prego
- 1 Onion, chopped
- 1/2 Green Pepper, chopped
- 1 Can Mild Rotel
- 1 Package Penne Pasta
- 1 Package shredded mozzarella
- 1/2 Cup Grated parmesian
Place prego and rotel in crock and start heating. I also added some minced garlic, oregano, and italian seasoning to taste.
Brown sausage and drain. Add onions and peppers until barely softened. Then add to sauce. Simmer until hot throughout.
Boil pasta just until slightly tender. Add pasta to the sauce and stir in carefully making sure all noodles are coated with sauce.
Sprinkle with grated parmesian and top with a pkg of mozzarella. Allow to cook until cheese is melted.
This can also be heated thoroughly on the stove and added to the crock or a greased 9x13 dish and placed in oven until brown.
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