I debated on calling this Goulash. It’s not really Goulash, but similar. Basically this recipe is the result of my plan to make baked penne going to hell when I was missing some ingredients. I definitely didn’t want to go back to the store so I put this together with what I had in the pantry. It was really good.
Makes 6 servings
2/3 box elbow macaroni
1/2 white onion, diced
3 cloves garlic, diced
1 jar of pasta sauce
1/4 cup of water
8 oz shredded mozzarella
1/4 cup of Parmesan
1 lb Italian sausage
1 15 oz. can tomato sauce
4 oz. cream cheese
1 1/2 teaspoon of Italian spices (basil, oregano or a pre-mixed Italian spice mix)
1/2 teaspoon black pepper
Cook macaroni per package instructions. Drain and add to a 9 x 13 casserole dish. Set aside.
Preheat oven to 350
Re-use the pot you cooked your pasta in and brown your Italian sausage over medium heat.
Once most of the pink is gone, toss in your onion and garlic.
Cook for 2 -3 more minutes
Pour mixture into a strainer to quickly remove some of the excess fat
Toss is back in your pot and add the tomato sauce, pasta sauce and 1/4 cup of water
Reduce the heat to low and simmer for 30 minutes.
Cube your 1/2 block (4 oz) of cream cheese and add it, along with half of your cheeses to your pasta
Remove your sauce, fold it in to the pasta and cheese mixture
Top with remaining cheese
Bake for 30 minutes at 350
Serve with Garlic bread or bread sticks