Average Rating: 4.790697TOTAL TIME: Prep: 45 min. Bake: 35 min.
YIELD: 2 casseroles (6 servings each).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 shredded Swiss cheese, divided
- 4 cups shredded part-skim mozzarella cheese, divided
- 1-1/2 cups shredded Parmesan cheese, divided
- 1 jar (24 ounces) 3-cheese spaghetti sauce
Instructions
- 1. 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.
- 2. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
- 3. Preheat oven to 350°. Divide half the pasta mixture between 2 greased 13x9-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 3-cheese spaghetti sauce over each. Top with remaining pasta mixture and 3-cheese spaghetti sauce. Sprinkle with remaining cheeses.
- 4. Cover and bake until bubbly, about 25 minutes. Uncover; bake until cheese is melted, about 10 minutes longer.
Freeze option: Cover unbaked casserole and freeze for up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 45 minutes. Uncover; bake 10 minutes or until cheese is melted. - 5.
Nutrition Facts
1 each: 669 calories, 34g fat (15g saturated fat), 90mg cholesterol, 1825mg sodium, 54g carbohydrate (20g sugars, 5g fiber), 37g protein.
