- 4 cups of water
- Sprinkle of salt and olive oil
- 2 cups of Ancient Harvest corn-quinoa elbow pasta
- 2 mushrooms
- 1 tablespoon of margarine or butter
- 1 package of Italian sausage
- 1/2 cup of water
- 2 cups of tomato sauce
- 10 pieces of fresh basil, cut up
- 1 package of cheese, shredded (you can use non-dairy cheese!)
1. Get 4 cups of water into a pot with a sprinkle of salt and oil (to keep the pasta from sticking together)
2. Put 1 tablespoon of butter/margarine into a pan, and cut up mushrooms into small slivers. Once the butter is melted, put the mushrooms into the pan. Cook mushrooms until they are soft, and slightly browned. Once mushrooms are done, put them into your casserole dish.
3. By now, the water should be boiling, so put the pasta into it, cook for about 11 minutes. Once done, also put into your casserole dish.
4. After the mushrooms are done, put the sausage into the pan. Put 1/2 cup of water. Cover the pan with a lid. Let it brown on one side, then flip it over. Keep flipping it over, until it is browned thoroughly. Once it is browned, begin to crumble it, because you don’t want whole pieces of it. After it is cooked, put it into the casserole dish.
5. Preheat your oven to 350 degrees.
6. After the pasta, sausage, and mushrooms are all into the pan, put the 2 cups of tomato sauce into the casserole dish. Mix it all up, until there is sauce on everything.
7. Put the whole package of cheese on top of your casserole. Put it into the oven for 15-20 minutes, or until cheese is melted.
Enjoy! Cause I know how good it is :)