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Wednesday, January 18 2012
 The tomato and turkey sausage sauce nestles in a crust of baked vermicelli in this family-pleasing recipe.

Prep Time: 25 mins
Total Time: 1 hr
Servings: Makes 6 servings.

4 ounces dried vermicelli, broken 1 pound uncooked bulk turkey sausage1 cup sliced fresh mushrooms1/2 cup chopped onion1 clove garlic, minced 1 7-1/2-ounce can low-sodium tomatoes, cut up 1/2 of a 6-ounce can (1/3 cup) tomato paste 1 teaspoon dried Italian seasoning, crushed 1/8 teaspoon crushed red pepper Nonstick cooking spray 1 cup shredded mozzarella cheese (4 ounces) 2 tablespoons grated Parmesan cheese or Romano cheese 1 beaten egg white Celery leaves (optional)
1 Cook vermicelli according to package directions, except omit any oil and salt. Drain well. Toss with egg white. Coat a 9-inch quiche dish or 9-inch pie plate with nonstick cooking spray. Press vermicelli mixture into bottom of prepared dish. Sprinkle with mozzarella cheese. Set aside.
2 Meanwhile, in a large skillet cook turkey sausage, mushrooms, onion, and garlic until sausage is brown and onion is tender. Drain off fat.
3 Stir in undrained tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Pour sausage mixture over cheese layer.
4 Cover the dish loosely with foil. Bake in a 350 degree F. oven for 25 to 30 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand for 10 minutes. If desired, garnish with celery leaves. Cut into wedges to serve. Makes 6 servings.

Nutrition Facts
Calories 316, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 41 mg, Sodium 732 mg, Carbohydrate 22 g, Fiber 1 g, Protein 26 g. Exchanges: Vegetable 1, Starch 1, Medium-Fat Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 02:19 pm   |  Permalink   |  Email