Meaty Pasta Casserole

By Cindy_Wicker

Ingredients

• 1 package (16 ounces) penne pasta
• 1 pound ground beef
• X
• Kick-up the flavor
• With Johnsonville Italian Sausage.
• Featured Sponsor
• 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 (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 (24 ounces) three-cheese spaghetti sauce

Preparation

Step 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.
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).

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.