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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
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Nutritional 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.
Originally published as Meaty Pasta Casseroles in Taste of Home August/September 2008, p39
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Reviewed on Dec. 04, 2012 by Triciak3
This pasta casserole was great! Easy to make and it was a great hit with my family. I did leave out the pepperoni and it was still delicious. This recipe is a keeper.
Reviewed on Dec. 02, 2012 by Triciak3
This recipe is great, so easy and very flavorful. I followed the recipe all the way through and it was super yummy. you could leave out the shredded cheeses, the jar of three cheese sauce and not bake in the oven and it's still delicious!!! My mom doesn't like a lot of cheese so she tried it before transferring the pasta mixture into the baking dishes and she loved it.
Reviewed on Nov. 13, 2012 by Jeannines1949
This recipe is fabulous!! There are only two of us, so I put in 8x8 casseroles, cooked one and froze the remainder. We have leftovers for tomorrow! Cant wait to finish. It does make a lot. It did take me a little longer than 45 minutes to prepare, but was worth the time!!! Thank you so much and keep those recipes coming!!!
Reviewed on Oct. 18, 2012 by 123nancy
I have made this dish twice now for guest. It is a keeper and I look forward to making it again.
Reviewed on Sep. 30, 2012 by swinny
Delicious! I made this with italian turkey sausage...
Reviewed on Sep. 13, 2012 by icensnow80
Amazing dish! I didn't need to change a thing - this has SO much flavor and was so easy to make! A BIG HIT with my family, I will definitely be making it again! Thanks!!
Reviewed on Sep. 09, 2012 by cherikzaiger
Thoroughly enjoyed this recipe! Just use your imagination for lighter substitutes if you want less fat/sodium, etc. However, I LOVE getting recipes just like this. I rarely follow the recipe word for word, but add and delete what I want and it is superb!!
Reviewed on Sep. 08, 2012 by tsuop
I agree there are a lot of ways to "lighten" this up, chicken sausage for example. Recipes are created as a guide, use your imagination. I don't like pepperoni, so I eliminated that. I doubt the "recipe police" will be after me.
Reviewed on Sep. 08, 2012 by Lizzie1013
Regi M, thank you for your excellent comments. Wonderful recipe! Thanks to Debra.
Reviewed on Sep. 07, 2012 by Regi M
Wonderful traditional casserole that has been added to my favourites! There was a review by claudeusgothicus on March 1, 2010 that expressed pretty much what I feel about negative reviews by people who don't like the fat, salt or other aspects of a recipe. We who like old fashioned recipes are not interested in comments by people who wouldn't even make this recipe or have the smarts to adjust it to their liking. These old recipes had to feed people who worked hard - a large number on farms - and needed all the calories they could get as they burned them off and didn't sit in front of a TV or computer. My farm relatives are/were not overweight and many live into their late 80's and 90's with relatively few health problems. I like seeing the original recipes and I like to play with variations on a theme - please keep the originals coming! I used two large onions in this and a tablespoon of garlic powder (I was out of fresh) for starts. I also like to see recipes for a large number of servings so I can freeze a portion or use the whole thing for potlucks, etc.
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