Funeral Hotdish
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 726
- Total Fat
- 40
- Saturated Fat
- 15
- Carbohydrates
- 56
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 37
- Cholesterol
- 111
- Sodium
- 1384
- Total: 45 min
- Active: 20 min
Ingredients
1 pound Italian pork sausage, casings removed
One 28-ounce can chopped tomatoes
2 cups macaroni noodles
1 1/2 cups vegetable or chicken stock
3/4 cup peas, fresh or frozen
Kosher salt and freshly ground black pepper
1 cup shredded cheese (I like a mix of Parmesan and mozzarella!)
A handful of fresh parsley or torn basil, for garnish, optional
Directions
- Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the chopped tomatoes, noodles and stock and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the noodles are tender, 25 to 30 minutes. Stir in the peas (if they're frozen, they'll thaw pretty much immediately when stirred in). Season with salt and pepper. Top with cheese and herbs, if desired.