Turkey Tomato Mac
|Cooking oil/Salad oil||1 Tablespoon|
|Minced onion||1 1⁄4 Cup (20 tbs)|
|Green cherry pepper||1 Small (Miniature)|
|Red pepper||1 Small, seeds removed and pepper minced (Miniature)|
|Garlic||3 Clove (15 gm), minced|
|Basil||1⁄2 Teaspoon, crushed|
|Canned italian style tomatoes||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Macaroni/Spaghetti||8 Ounce, broken|
|Extra sharp cheddar cheese||12 Ounce, shredded|
|Roast turkey/Chicken||1 Cup (16 tbs), sliced or cut in bite size pieces (Adjust Quantity As Needed)|
Heat oil in a large skillet.
Add onion, peppers, and garlic.
Cook until tender, stirring occasionally.
Stir in sugar, basil, tomatoes, and tomato paste; season to taste with salt and freshly ground black pepper.
Cover and simmer 30 minutes.
Meanwhile, cook macaroni according to package directions; drain.
Toss with melted butter or margarine and half of the cheese.
Spoon a small amount of the sauce onto the bottom of a 2-quart shallow casserole.
Add half the cooked macaroni and half the turkey, then spoon half the sauce over turkey.
Repeat layering, ending with sauce.
Sprinkle remaining cheese over top.
Set in a 325Â°F oven until thoroughly heated.