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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup elbow shaped | macaroni | 1 | dash | pepper, to taste | 2 | clove | garlic minced | 1 | medium (2-1/2\" dia) | Onions, diced | 2 | cups chopped or sliced | tomatoes, skinned and diced | 2 | teaspoons | Worcestershire sauce | 2 | tablespoons | chili powder | 2 | cups, shredded | mozzarella cheese | 1/4 | cups | parsley, fresh, chopped | 1 | unit, yield from 1 lb raw | 80% fat free ground Italian seasoned Turkey Breast |
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Steps
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Sequence
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Step
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| | 1 | Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. | | 2 | Meanwhile, in a large skillet over medium-high heat, brown beef, breaking up meat with a spoon. Season with 1 tsp salt and 1/2 tsp black pepper. Drain fat. Add garlic and onions to beef and cook until softened, 2 minutes. Add brown sugar, tomatoes, Worcestershire, and chili powder and simmer 10 minutes. | | 3 | Drain pasta and add to skillet over low heat. Stir in half the cheese mixture and parsley; quickly toss together to evenly coat the pasta. Top with remaining cheese and cover with lid to melt cheese. | | 4 | Garnish with parsley. Serve immediately. |
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