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Suggest a better descriptionIn a Dutch oven, cook the beef, onions and pepper over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in water, tomato paste, mushrooms, pepperoni, sauce mix and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
Meanwhile, for pasta, bring to a boil in a large saucepan. Add macaroni and pastas. Return to a boil, stirring occasionally. Cook, uncovered, for 10-12 minutes or until tender; drain. Stir in tomato sauce. Transfer to a greased 13-in. x 9-in. baking dish. (dish will be full).
Bake at 350 degrees for 30 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Yield: 14 servings.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 373 | ||
Calories from Fat: 145 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 61.9mg | 19 % | |
Sodium 580mg | 20 % | |
Potassium 592.5mg | 16 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 31g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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