1 lb lean ground venison Italian sausage would be great
½ lb hot pork sausage
1 bell pepper, chopped
1 large onion, chopped
1 (24-oz) jar spicy marinara sauce or spaghetti sauce 1 (8-oz) pkg spiral, elbow macaroni, shells or bow tie pasta, cooked according to package directions and drained
2 c shredded part-skim mozzarella cheese
4 oz sliced venison pepperoni
Cook venison, sausage, pepper and onion in a large skillet until meat is no longer pink, breaking meat up into small pieces; drain. Stir in marinara or spaghetti sauce and pasta. Transfer meat mixture to a 9 X 13-inch casserole dish that has been coated with vegetable spray. Top with mozzarella cheese and slices of pepperoni. Bake casserole at 350F for 25-30 minutes or until thoroughly heated. Yield: 8-10 servings
