Meaty Pasta Casseroles

By suewaynes

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 oz. each) Italian diced tomatoes
• 1 jar (25.6 ozs.) Italian sausage and garlic spaghetti sauce
• 1 jar (25.6 oz.) chunky milk salsa
• 1 package (8 oz) sliced pepperoni, chopped
• 1 cup (4 oz.) shredded Swiss cheese
• 4 cups (16 ozs.) shredded part-skim mozarella cheese
• 1-1/2 cups shredded Parmesan cheese
• 1 jar (16 ozs.) three-cheese spaghetti sauce

Details

Servings 2

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 x 9 x 2 inches) 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 spagetti 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 a 350 for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.