Macaroni With Salami Tomato And Mushroom Recipes

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OLD FASHIONED MACARONI AND TOMATOES - GRANDMA'S MACARONI WITH TOMATOES RECIPE



Old Fashioned Macaroni and Tomatoes - Grandma's Macaroni with Tomatoes Recipe image

Old Fashioned Macaroni and Tomatoes takes you back to your childhood. With a just a few simple ingredients such as canned tomatoes, elbow macaroni, sugar, salt and butter, you can recreate Grandma's Macaroni with Tomatoes Recipe.

Provided by Barbara

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 5

2 cups elbow macaroni (uncooked)
28 ounces canned, whole tomatoes (with the juices)
3 Tablespoons sugar
1/2 teaspoon salt
2 - 3 Tablespoons butter

Steps:

  • Cook elbow macaroni in boiling, salted water according to package instructions. Drain well.
  • In a large skillet, pour in tomatoes, breaking them up in bite-sized chunks using a meat chopper or your clean hands.
  • Add cooked macaroni, sugar and salt; bring to a simmer over medium heat, stirring occasionally.
  • Once simmering, lower heat and add butter, stirring until melted.
  • Taste, and add black pepper and additional salt if desired. Tastes great served with buttered bread.

MACARONI WITH MUSHROOM SAUCE



Macaroni With Mushroom Sauce image

A very easy and quick recipe for all you mushroom lovers. I sometime add a 3.8 oz can of sliced black olives (drained) just for a change. I usually serve with crusty bread and a salad and a glass of wine. Enjoy!

Provided by Denise in NH

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 lb mushroom (any type you like)
3 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 1/2 cups chicken broth
1/2 cup white wine (chablis, chardonnay, etc.)
1 chicken bouillon cube
2 teaspoons parsley
1/4 teaspoon salt
1 (16 ounce) box macaroni
1/2 cup freshly grated parmesan cheese

Steps:

  • Melt butter in large skillet; add olive oil.
  • Add mushrooms, garlic and red pepper flakes;saute over medium heat for 10 minutes.
  • Add broth, wine, balsamic vinegar and bouillon cube to the mushroom mixture; increase heat to high cooking for 10 minutes more.
  • Remove from heat and stir in parsley and salt.
  • While sauce is cooking, cook macaroni as directed on package; drain well and return macaroni to pot.
  • Add mushroom sauce to macaroni and stir well; add cheese and toss to mix.

Nutrition Facts : Calories 561.8, Fat 18.2, SaturatedFat 5.1, Cholesterol 15, Sodium 718.7, Carbohydrate 74.8, Fiber 3.9, Sugar 6.4, Protein 20.4

PEPPERONI MACARONI



Pepperoni Macaroni image

An everyday pasta bake gets jazzed up with pepperoni, sausage and olives. Because it can be assembled ahead of time and baked right before serving, it's my handy go-to when I need something on the fly. -Marlene Mohr, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup whole milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni. , In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 334 calories, Fat 19g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 1041mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE



Sausage, Tomato, Macaroni and Cheese Casserole image

I love Mac and Cheese with tomatoes. Using Rotel tomatoes adds a touch of heat and the sausage enriches the other ingredients.

Provided by Lorac

Categories     Pork

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb bulk breakfast sausage
1 1/2 cups milk
1 lb pasteurized processed cheddar cheese, cut into cubes
1 (14 1/2 ounce) can Rotel Tomatoes
12 ounces uncooked elbow macaroni
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Grease a 2 quart shallow casserole.
  • Heat water for the macaroni.
  • Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
  • Pour into a colander to drain.
  • Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
  • Stir in the sausage and tomatoes and remove from the heat.
  • Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
  • Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
  • Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 852.6, Fat 50.9, SaturatedFat 25.1, Cholesterol 155.2, Sodium 1407.6, Carbohydrate 51.6, Fiber 1.9, Sugar 1.5, Protein 45.5

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