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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This hearty casserole looks and tastes a lot like lasagna, but it's quicker to prepare since you don't have to layer it. It disappears fast when I share it at a gathering. Served with rolls and a salad, it makes an easy and satisfying supper. -Harriet Stichter, Milford, Indiana Ingredients:
8 cups uncooked pasta (four assorted pasta shapes of your choice) |
2 pounds ground turkey or beef |
2 medium green peppers, chopped |
2 medium onions, chopped |
2 cups sliced fresh mushrooms |
4 jars (26 ounces each) meatless spaghetti sauce |
2 eggs, lightly beaten |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.
2. Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs.
3. Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 2 casseroles (8-10 servings each).
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