Ingredients
8 ounces uncooked elbow macaroni1 pound ground venison1/2 teaspoon salt1/4 teaspoon pepper1 can (16 ounces) pizza sauce1 can (4 ounces) mushroom stems and pieces, drained2 cups shredded part-skim mozzarella cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary. Drain the macaroni; place half in a greased 2-qt. baking dish. Top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through and cheese is melted.
