Friday, April 28, 2017


~ allrecipes

16 oz. elbow macaroni
1 T. canola oil
1 lb. ground venison
1 onion, chopped
1 green bell pepper, chopped
6 oz. can tomato paste
16 oz. can diced tomatoes
3/4 c. water
1 t. garlic powder
1 t. salt
1/4 t. pepper
16 oz. grated cheddar

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Bring a pot of water to a boil and add pasta. Cook 8-10 minutes, then drain.

Meanwhile, heat oil in skillet over medium-high heat. Add venison and cook, stirring to break apart until cooked through. Drain off excess oil, then stir in onion and bell pepper. Cook until onion begins to soften, then add tomato paste, diced tomatoes, water, garlic powder, salt, and pepper. Add to drained pasta and stir until thoroughly combined, then pour into prepared pan.

Bake 45 minutes. Remove from oven, sprinkle with cheddar, then put back in oven for 15 minutes or until cheese is bubbly and browned.

Notes: You can use any small shaped pasta and we skip the oil completely. You can make and freeze the sauce in advance. 

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