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MailTribune.com
  • Mama's Emu Italian Pasta Bake

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  • 8 ounces dry pasta
    1 pound ground emu (may substitute ground beef or turkey)
    1 large onion, diced
    2 cloves garlic, peeled and minced
    1/2 teaspoon dried rosemary
    1/2 teaspoon dried marjoram
    Salt and pepper, to taste
    2 tablespoons Worcestershire sauce
    2 (8-ounce) cans tomatoes
    1 (10-ounce) package frozen corn, thawed
    1 cup chopped, pitted black olives
    1 1/2 cups shredded cheddar cheese
    1/3 cup grated Parmesan cheese
    Preheat oven to 350 and grease a baking dish.
    Cook the pasta according to package directions; drain. Saute the ground emu over medium heat with the onions and garlic until meat is brown. Stir in the herbs and Worcestershire sauce; season with salt and pepper to taste.
    Add the tomatoes, corn, olive and cheeses, along with cooked pasta to prepared baking dish. Add meat mixture to dish and stir to combine. Taste and adjust seasonings.
    Bake in preheated over for 20 minutes or until heated through and bubbly.
    Makes 4 servings.
    — Recipe courtesy of Kay Craig, vice president of High Cascade Premier Enterprises.
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