Meaty Pasta Casseroles

Laken Farley


This makes 2 different casseroles. One for now and one for later. Or if your family is like mine, 2 for now! Haha.

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35 Min


1 pkg
penne pasta (16 0z)
1 lb
ground beef
1 lb
bulk italian sausage
1 3/4 c
sliced fresh mushrooms
1 medium
onion, chopped
1 medium
green pepper, chopped
2 can(s)
italian diced tomatoes ( 14.5 oz each )
1 jar(s)
italian sausage & garlic spaghetti sauce (25.6 oz)
1 jar(s)
chunky mild salsa (16 oz)
1 pkg
sliced pepperoni, chopped
4 c
shredded mozzarella cheese, divided
1 1/2 c
paremesan cheese, divided
1 jar(s)
3 cheese spaghetti sauce

Directions Step-By-Step

Cook the pasta according to package directions. Meanwhile, 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 the pasta mixture between2 greased 13 x 9 baking dishes. Sprinkle each with 1 C mozzarella and 1/3 C Parmesan. Spread 3/4 C of the three cheese spaghetti sauce over each. Top with remaining pasta mixture and spaghetti sauce.Sprinkle with remaining cheeses.
Cover and Freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350* for 25 minutes. Uncover, bake 10 minutes longer or until cheese is melted

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Regional Style: Italian