Pizzaghetti

Name: Pizzaghetti
Ingredients: 1 lb. mild Italian bulk sausage; 1 Tbsp. vegetable oil; 1 (16 oz.) can stewed tomatoes; 1 (8 oz.) can tomato sauce; 1/2 tsp. dried basil leaves, crushed; 1/2 tsp. salt; 1/4 tsp. garlic powder; 1/4 tsp. pepper; 10 oz. cooked spaghetti; 1 (12 oz.) can whole kernel corn with sweet peppers; 1/3 c. sliced pimiento-stuffed or black olives (optional); 1 c. shredded Mozzarella or Monterey Jack cheese

12 ingredients

9 steps

Ingredients

1 lb. mild Italian bulk sausage
1 Tbsp. vegetable oil
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1/2 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
10 oz. cooked spaghetti
1 (12 oz.) can whole kernel corn with sweet peppers
1/3 c. sliced pimiento-stuffed or black olives (optional)
1 c. shredded Mozzarella or Monterey Jack cheese

Directions

1

Cook and stir sausage in oil in 10-inch skillet over medium heat until light brown, about 6 minutes.
2

Drain.
3

Stir in tomatoes, tomato sauce, basil, salt, garlic powder and pepper. Heat to boiling; reduce heat.
4

Simmer, uncovered, stirring occasionally for 10 minutes.
5

Cook spaghetti as directed on package; drain.
6

Stir corn (with liquid) and olives into sausage mixture.
7

Simmer, uncovered, 5 minutes.
8

Serve over spaghetti; top each serving with a cheese slice.
9

Makes 5 servings.