4 oz. mostaccioli noodles
15 slices Velveeta, American
1 lb. Italian sausage (bulk)
1 (12 oz.) can Contadina
Italian tomato paste
1 (12 oz.) can water
1 tsp. oregano
1 tsp. sugar
To 2 1/2 quarts of water add some salt and a glug of
oil; bring to a boil. Add noodles; stir. Bring back to a
boil; cover, remove from heat and let stand 20 minutes by a
timer. Drain and put into a greased 13 x 9-inch casserole,
cover with cheese. While noodles are setting, brown the
sausage in skillet; add tomato paste, water, oregano and sugar.
Cook until heated. Pour on top of cheese and sprinkle with
Parmesan. Bake at 350 degrees for 25 to 30 minutes.
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