Meaty Pasta Casseroles
|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.