– 1/2 lb mild italian sausage
– 1/4 cup finely chopped sundried tomatoes
– 2 tablespoons butter
– 1 teaspoon crushed red pepper
– 1/2 teaspoon cayenne pepper
– 1 tablespoon salt, divided
– 16 oz whole wheat elbow macaroni
– 4 cups warm water
– 1 15 oz can evaporated milk
– 1 15 oz can pumpkin puree
– 2 cups shredded cheddar cheese
– 1/2 cup freshly grated parmesan cheese
– 2 cups chopped spinach
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
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