Ingredients: |
Ingredients: 1 package (16oz) penne pasta
1 lb. gound beef
1 lb. Italian pork sausage
1-3/4 c. sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14-1/2 oz each) Italian diced tomatoes
1 jar (25.6 oz.) Italian sausage and garlic spaghetti sauce
1 jar (16 oz.) chunky mild salsa
1 pkg. (8 oz.) sliced turkey pepperoni, chopped
1 c. (4 oz.) shredded Swiss cheese
4 c. (16 oz.) shredded part skim mozzarella cheese
1-1/2 c. shredded Parmesan cheese
1 jar (26 oz.) three-cheese spaghetti sauce
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Directions: |
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 9x13 baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 c. 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 degrees 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 degrees for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. (6 servings each.) |
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