Meaty Pasta Casseroles Recipe

5 42 41
Meaty Pasta Casseroles Recipe
Meaty Pasta Casseroles Recipe photo by Taste of Home
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Meaty Pasta Casseroles Recipe

Read Reviews
5 42 41
Publisher Photo
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
Recommended: Your October Meal Plan
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 (25.6 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 (26 ounces) three-cheese spaghetti sauce

Directions

Cook pasta according to 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 the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of pasta mixture between two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1/4 cup Swiss 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 at 350° for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 2 casseroles (6 servings each).
Originally published as Meaty Pasta Casseroles in Taste of Home August/September 2008, p39

Nutritional Facts

1 each: 669 calories, 34g fat (15g saturated fat), 90mg cholesterol, 1825mg sodium, 54g carbohydrate (20g sugars, 5g fiber), 37g protein.

  • 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 (25.6 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 (26 ounces) three-cheese spaghetti sauce
  1. Cook pasta according to 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.
  2. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
  3. Divide half of pasta mixture between two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1/4 cup Swiss 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.
  4. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 2 casseroles (6 servings each).
Originally published as Meaty Pasta Casseroles in Taste of Home August/September 2008, p39

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Reviews forMeaty Pasta Casseroles

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Neil User ID: 9177991 267348
Reviewed May. 26, 2017

"Made this awhile ago and had the second one in the freezer. Several days ago we lost our Brother-in law to cancer. We pulled the second one out of the freezer and brought it to my Sister's home because we knew there would be a lot of people there. It was a big hit and feed a lot of people. Going to make it again just to have ready in freezer for next emergency."

MY REVIEW
homemaker27 User ID: 6063773 259843
Reviewed Jan. 17, 2017

"This recipe is fabulous!!! I have a family of 6 so a 9x13 is perfect for us!! And another one to freeze. We were so impressed!!! The only thing I added was a lot of fresh minced garlic (heaping soup spoon full). Added it with the other veggies."

MY REVIEW
SpunkeyKY User ID: 2629459 234932
Reviewed Oct. 14, 2015

"This is a keeper. easy to make and loved by everyone."

MY REVIEW
Juliad0514 User ID: 6926260 105698
Reviewed Nov. 20, 2014

"This is everyone's absolute favorite thing I make. It's an impressive dish that everyone loves. It's also great because it makes two pans, so you can freeze the second one to eat at a later date."

MY REVIEW
Countryladybug User ID: 7866994 107418
Reviewed Jun. 27, 2014

"Loved this dish found it great to make and use at large family functions Simply Delicious 5+ stars from our family."

MY REVIEW
Jeannines1949 User ID: 1151988 115076
Reviewed Nov. 13, 2012

"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!!!"

MY REVIEW
123nancy User ID: 4991721 158194
Reviewed Oct. 18, 2012

"I have made this dish twice now for guest. It is a keeper and I look forward to making it again."

MY REVIEW
swinny User ID: 1858482 210056
Reviewed Sep. 30, 2012

"Delicious! I made this with italian turkey sausage..."

MY REVIEW
icensnow80 User ID: 6608321 115074
Reviewed Sep. 13, 2012

"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!!"

MY REVIEW
cherikzaiger User ID: 3790430 160437
Reviewed Sep. 9, 2012

"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!!"

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