Meaty Pasta Casseroles Recipe

Summary

Health IndexAverageCourse
MethodMain Ingredient

Ingredients

 Penne pasta16 Ounce (1 Package)
 Ground beef1 Pound
 Bulk italian pork sausage1 Pound
 Sliced fresh mushrooms1 3⁄4 Cup (28 tbs)
 Onion1 Medium, chopped
 Green pepper1 Medium, chopped
 Canned italian diced tomatoes29 Ounce, diced (2 Cans, 14.5 Ounces Each)
 Italian sausage and garlic spaghetti sauce25 1⁄2 Ounce (1 Jar)
 Mild chunky salsa16 Ounce (1 Jar)
 Sliced pepperoni8 Ounce, chopped (1 Package)
 Shredded swiss cheese4 Ounce (1 Cup)
 Shredded part skim mozzarella cheese16 Ounce (4 Cups)
 Shredded parmesan cheese1 1⁄2 Cup (24 tbs), shredded
 Three cheese spaghetti sauce26 Ounce (1 Jar)

Nutrition Facts

Serving size: Complete recipe

Calories 9768 Calories from Fat 5100

% Daily Value*

Total Fat 570 g876.6%

Saturated Fat 242.3 g1211.3%

Trans Fat 0 g

Cholesterol 1606.2 mg

Sodium 19257.3 mg802.4%

Total Carbohydrates 640 g213.2%

Dietary Fiber 86.3 g345.1%

Sugars 146.9 g

Protein 507 g1013.3%

Vitamin A 374.3% Vitamin C 466.7%

Calcium 740.7% Iron 176.4%

*Based on a 2000 Calorie diet

Directions

Cook the pasta according to the 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 meat mixture.
Stir in tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of the mixture between two greased 13-inchx 9-inchx 2-inchbaking dishes.
Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan.
Spread 3/4 cup of the three-cheese spaghetti sauce over each.
Top with the remaining mixture and three-cheese sauce.
Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 3500 for 25 minutes.
Uncover; bake 10 minutes longer or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350° for 45 minutes.
Uncover; bake 10 minutes longer or until the cheese is melted.
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