Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8 ounce) package Rotini macaroni
- 1 pound mild sausage
- 1 pound hot sausage
- 1 large onion, chopped
- 1/2 cup green bell pepper, diced
- 1 (26 ounce) can garlic and herb spaghetti sauce
- 13 ounces tomato juice
- 1/2 teaspoon salt
- 1 (16 ounce) can kidney beans, rinsed and drained
- 2 cups shredded cheddar cheese
Directions
Cook macaroni according to package directions.
In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is done; drain off the fat.
Stir in spaghetti sauce, tomato juice, salt and kidney beans.
Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
Drain macaroni and stir into meat mixture.
Transfer into two 2-quart greased baking dishes.
Top with cheese, cover and bake at 375 degrees for 30 minutes; uncover and bake 10 minutes longer.
Serve one casserole; allow the second to cool, cover and freeze for up to three months