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Recipes
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1
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4
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5
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6
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Servings
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6
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12
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18
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24
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30
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36
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Ingredients
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Sweet Italian sausage
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19 oz.
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38 oz.
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57 oz.
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76 oz.
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95 oz.
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114 oz.
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Diced onion
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Diced green or red pepper
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Minced garlic
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1 t.
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2 t.
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1 T.
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1 T. + 1 t.
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1 T. + 2 t.
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2 T.
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Canned tomatoes, crushed or diced
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28 oz.
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56 oz.
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84 oz.
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112 oz.
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140 oz.
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168 oz.
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Italian seasoning
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1 t.
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2 t.
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1 T.
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1 T. + 1 t.
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1 T. + 2 t.
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2 T.
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On Hand Ingredients
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Ziti pasta (dry weight)
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12 oz.
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24 oz.
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36 oz.
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48 oz.
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60 oz.
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72 oz.
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Shredded Parmesan cheese
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1/4 C.
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1/2 C.
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3/4 C.
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1 C.
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1-1/4 C.
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1-1/2 C.
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 Assembly Directions:
Cut sausage into 1/2 inch slices. In a large skillet, cook sausage, onion, green pepper and garlic until sausage is browned. Remove from heat and drain off any fat. Allow to cool.
Pour tomatoes into a freezer bag or container. Add Italiana seasoning and sausage/vegetable mixture.
Freezing Directions:
Seal, label and freeze.
Serving Directions:
Thaw sauce overnight in the refrigerator.
Pour sauce in slow cooker and cook in low for 6 to 8 hours or on high for 3 to 4 hours. About a half an hour before serving, boil pasta according to package directions. Drain. Ladle pasta onto plates, pour sauce over the top and sprinkle with freshly shredded Parmesan cheese.
Comments:
You can also cook this dish in the oven. Preheat oven to 350 degrees. Boil pasta according to package directions. Drain. Pour pasta back into pan and add the sausage mixture. Stir to mix. Spray a 9x13 pan with cooking spray. Pour pasta and sauce mixture into the pan. Cover with foil and bake for 30 minutes or until the sauce is bubbly. Remove from oven. Serve with freshly shredded Parmesan cheese.
Nutritional Info:
Per Serving: 412 Calories; 11g Fat (23.1% calories from fat); 26g Protein; 52g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 901mg Sodium.
Exchanges: 3 Grain (Starch); 2-1/2 Lean Meat; 2 Vegetable; 1/2 Fat.
From the Monthly Newsletter (Tuesday, November 23, 2010)
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