You are here

Meaty Pasta Casseroles

the.instructor's picture
  Penne pasta 16 Ounce (1 Package)
  Ground beef 1 Pound
  Bulk italian pork sausage 1 Pound
  Sliced fresh mushrooms 1 3⁄4 Cup (28 tbs)
  Onion 1 Medium, chopped
  Green pepper 1 Medium, chopped
  Canned italian diced tomatoes 29 Ounce, diced (2 Cans, 14.5 Ounces Each)
  Italian sausage and garlic spaghetti sauce 25 1⁄2 Ounce (1 Jar)
  Mild chunky salsa 16 Ounce (1 Jar)
  Sliced pepperoni 8 Ounce, chopped (1 Package)
  Shredded swiss cheese 4 Ounce (1 Cup)
  Shredded part skim mozzarella cheese 16 Ounce (4 Cups)
  Shredded parmesan cheese 1 1⁄2 Cup (24 tbs), shredded
  Three cheese spaghetti sauce 26 Ounce (1 Jar)

Cook the pasta according to the package directions.
Meanwhile, in a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.
Drain pasta; add to meat mixture.
Stir in tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of the mixture between two greased 13-inchx 9-inchx 2-inchbaking dishes.
Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan.
Spread 3/4 cup of the three-cheese spaghetti sauce over each.
Top with the remaining mixture and three-cheese sauce.
Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 3500 for 25 minutes.
Uncover; bake 10 minutes longer or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350° for 45 minutes.
Uncover; bake 10 minutes longer or until the cheese is melted.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)


Meaty Pasta Casseroles Recipe