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Meaty Pasta Casseroles

Meaty Pasta Casseroles
I love this recipe because it makes a lot—two hearty casseroles. Every time I fix it, I add something different, such as extra garlic, to give it a little extra flavor. —Debra Butcher, Decatur, Indiana
12 ServingsPrep: 45 min. Bake: 35 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 pound ground beef
  • 1 pound bulk Italian pork sausage
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
  • 1 jar (16 ounces) chunky mild salsa
  • 1 package (8 ounces) sliced pepperoni, chopped
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups shredded Parmesan cheese, divided
  • 1 jar (24 ounces) three-cheese spaghetti sauce

Directions

  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, cook beef, sausage, mushrooms, onion and green pepper over
  • medium heat until meat is no longer pink; drain.
  • Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage
  • and garlic spaghetti sauce, salsa and pepperoni.
  • Preheat oven to 350° . Divide half of pasta mixture between two
  • greased 13x9-in. baking dishes. Sprinkle each with 1/4 cup Swiss
© Taste of Home 2013

2 of 2

Meaty Pasta Casseroles (continued)

Directions (continued)

  • cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread
  • 3/4 cup of three-cheese spaghetti sauce over each. Top with
  • remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle
  • with remaining cheeses.
  • Cover and freeze one casserole for up to 3 months. Cover and bake
  • remaining casserole 25 minutes. Uncover; bake 10 minutes or until
  • cheese is melted.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking and preheat oven to
  • 350°. Cover and bake 45 minutes. Uncover; bake 10 minutes or
  • until cheese is melted. Yield: 2 casseroles (6 servings each).
Nutrition Facts: 1 serving equals 669 calories, 34 g fat (15 g saturated fat), 90 mg cholesterol, 1,825 mg sodium, 54 g carbohydrate, 5 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013