Dic Ann’s Macaroni

Servings: Large casserole. 4-6 people.

Ingredients:

• 1/2 jar of Dic Ann’s sauce (adjust according to your tolerance for or enjoyment of spicy food)
• 2 cups of elbow macaroni
• 1 yellow onion
• 2-3 cloves of garlic, finely chopped
• 1 lb ground beef
• 15-20 slices of pepperoni (or spicy salami, again to taste)
• 1 large can of diced tomatoes
• 1 small can of tomato paste
• 2 tbsp dried herbs: oregano, thyme, basil or an Italian blend
• 2 cups of shredded cheddar (half in the macaroni, half on top)

Instructions

1. Cook the pasta for 2-3 minutes in boiling water (see the package directions and cook for half the time)
2. In a LARGE skillet, brown the onions and garlic in a little oil.
3. Add the meat and cook over high heat for 3 to 4 minutes.
4. Drain
5. Add the Dic Ann’s sauce and let it reduce
6. Add the cans of tomatoes and the herbs, and mix in well.
7. Pour the pasta into a well-oiled ovenproof dish and add the meat mixture. Mix well.
8. Add half of the cheese mixture to the pasta and mix well.
9. Spread the rest of the cheese on top
10. Spread the pepperoni on top
11. Bake for 15 minutes at 325°F, or until everything is nicely browned and bubbly
12. 3-4 minutes under the broiler at 550°F if you like the top a little crispy

By Francesca Cotroni