This is another creation of mine.

Baked Pasta

INGREDIENTS:
1-2 tbsp. extra virgin olive oil (EVOO)
1 small onion, chopped
1 clove garlic, minced
1-1/2 lb. ground chuck
1 tbsp. dried marjoram
1 tbsp. dried parsley
1 tbsp. dried oregano
1 tbsp. dried basil
½ tsp. ground cumin
½ tsp. ground coriander
dash red pepper flakes
salt, to taste
pepper, to taste
½ package Hormel turkey pepperoni, diced
1 can crushed tomatoes
1-1/2 cup whole grain pasta (penne, elbows, shells), cooked al dente
4 oz. gouda, shredded
6-8 pitted, garlic stuffed green olives in olive oil, sliced
½ cup mozzarella, shredded
½ cup whole wheat bread crumbs
1 tbsp. butter, divided

DIRECTIONS:
Preheat oven to 325 degrees Fahrenheit

1. Heat EVOO in large saucepan over medium heat.
2. When oil smokes, add onion and garlic and sautee until transluscent.
3. Add ground chuck, herbs, salt & pepper and cook until browned.
4. Add pepperoni and tomatoes and continue cooking until boiling. Turn heat to simmer.
5. While meat sauce is cooking, prepare pasta according to package direction, cooking ONLY for 5 minutes. (overcooking pasta will turn it to mush)
6. When pasta is cooked, drain and add pasta, sauce, olives and gouda to large bowl and combine well.
7. Spoon pasta into a casserole or glass baking dish and top with mozzarella.
8. Sprinkle with bread crumbs and extra herbs; dot with butter.
9. Bake immediately for 30 minutes or until bread crumbs are browned and bubbly.
10. Or, cover with foil and lid and freeze or store overnight in refrigerator and bake later.

Delish served with a salad and steamed veggies.

Cher

Sounds yummy Cher, but I only checked this thread out of sheer morbid curiousity to see what kind of ridiculous hijacks the Apples will commit on this one.... as hard as I tried, I could not mistakenly read anything funny into that title...

viva poopies!

I've got a feeling that one will go down in the annuls of Orchard history!

Cher