Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.
Read MoreHawaiian Pizza Pasta
Drescription
I've been making this recipe since I discovered it and tweaked it to our family's liking more than 15 years. You can substitute chopped salami, pepperoni or cooked ground beef for the ham. Or add olives and red peppers—whatever you like on a pizza.
Ingredients
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 3-1/2 cups uncooked spiral pasta
- 6 cups shredded part-skim mozzarella cheese, divided
- 1 can (20 ounces) pineapple chunks, drained
- 1 cup cubed fully cooked ham
Directions
- In a large saucepan, saute the mushrooms, onion and pepper in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the tomato sauce, bay leaves, oregano, basil and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently.
- Meanwhile, cook pasta according to package directions; drain. Discard bay leaves from sauce. Stir in the pasta, 5 cups of mozzarella cheese, pineapple and ham.
- Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
