- 12
Ingredients
- 16 oz package penne pasta
- 1 pound ground beef
- 1 pound Italian pork sausage
- 1 3/4 cups sliced fresh zucchini
- 1 medium chopped onion
- 1 medium green pepper chopped
- 2 cans (14.5 oz) Italian diced tomatoes
- 1 jar (25.6 oz) Italian sausage and garlic spaghetti sauce
- 1 jar (16oz) chunky mild salsa
- 1 package (8oz) sliced pepperoni, chopped
- 1 cup (4oz) shredded Swiss cheese
- 4 cups (16oz) shredded part-skim mozzarella cheese
- 1 1/2 cups shredded Parmesan cheese
- 1 jar (26 oz) three-cheese spaghetti sauce
Preparation
Step 1
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, zucchini, onino 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 saue, salsa and pepperoni.
3. Divide half of pasta mixture between pans. Sprinkly each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup parmesan cheese. Spread 3/4 cup three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkly with remaining cheeses.
4. Cover and freeze.
To use frozen casserole: Thaw in refrigerator overnight. Remove from the refrigerator 30 mins before baking. Cover and bake at 350^ for 45 mins. Uncover and bake 10 minutes longer until cheese is melted.