Ingredients
- 8 ounces penne pasta
- 8 ounces ground beef (85 % lean)
- 8 ounces smoked andouille sausage, sliced
- 1 cup finely chopped carrot
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 (14.5 ounce) can fire-roasted crushed tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 tablespoon smoked paprika
- 3/4 teaspoon salt
- 2 cups shredded smoked mozzarella cheese
Preparation
Step 1
Heat oven to 375 degrees. Spray 13 x 9 inch glass or ceramic baking dish with cooking spray. Cook pasta according to package directions; drain.
Meanwhile, heat large skillet over medium-high heat until hot. Cook beef 4 to 5 minutes or until browned and no longer pink in center, stirring frequently. With slotted spoon, place in large bowl.
Add sausage, carrot, celery and onion to skillet; cook over medium heat 8 to 10 minutes or until vegetables are tender, stirring frequently and adding garlic during last 1 minute of cooking. Add to beef; stir in pasta and all remaining ingredients except cheese. Spoon into baking dish.
Bake 30 minutes until hot and edges are bubbling. Top with cheese; bake an additional 10 to 15 minutes or until cheese is melted and light brown.