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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I love this recipe because it makes a lot Ingredients:
1 package (16 ounces) penne pasta |
1 pound ground turkey or 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 (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 |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef, sausage, mushrooms, onion 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 sauce, salsa and pepperoni.
3. Preheat oven to 350° . Divide half of pasta mixture between two greased 13x9-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.
4. Cover and bake 25 minutes. Uncover; bake 10 minutes or until cheese is melted. Yield: 2 casseroles (6 servings each).
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