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Oct 4, 2009

Meaty Pasta Casseroles

METHOD: Freezer
TIME: Prep: 45 min. Bake: 35 min.


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 ounces each) Italian diced tomatoes
1 jar (25.6 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 (26 ounces) three-cheese spaghetti sauce

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.