Dinner doesn’t always have to be complicated to impress friends and family. Trust me, I love to cook everyday, but there are those days I find myself making the simplest of dishes that taste just as great as some of the more complicated ones. Maybe it’s due to the fact that I’m craving carbs and cheese. Who knows. It could be the change in the weather from warm summer nights to cool crisp fall evenings. Comfort Food at its finest.
Substitute ground elk or antelope meat if you don’t have venison in your freezer.
- 1 pound ground venison
- 2 cups dry Ditalini pasta
- 2 cups spaghetti sauce
- 1 cup mild cheddar cheese, shredded
- 1 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat oven to 375 degrees.
Cook 2 cups of dried Ditalini pasta as directed on the package and drain when done. (I prefer the Ditalini pasta for its smaller size, but you can also substitute using macaroni noodles.)
Heat a skillet over medium heat and add 1 tablespoon of oil. When the oil is warm carefully add the ground venison and cook until browned. Season with garlic powder, salt and pepper. Remove from heat.
In a bowl, combine cooked pasta, ground venison and spaghetti sauce. Pour mixture into a 9 x 7 casserole dish and top with shredded cheese.
Combine breadcrumbs, Parmesan cheese and melted butter in a small bowl. Pour breadcrumb mixture over the top of the casserole. Cover dish and bake for 30 minutes. Remove from oven and serve with fresh basil leaves.