Spicy Pasta Casserole with Sausage

Sue Adame


This has to be one of my boys favorite dishes of all time. It is even better the second night and that is saying a lot! I try to make extra and freeze for a quick week night meal.
Toss a salad, slice some bread and you have a wonderful hearty full of flavor and love meal.

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6-8 with leftovers


20 Min


1 Hr 10 Min


3 can(s)
fire roasted diced tomatoes with garlic
1 can(s)
diced tomatoes with oregano,basil and garlic
1 medium
onion, chopped
1 medium
green pepper, chopped
1 small
zucchini, diced
2 Tbsp
italian seasoning
links hot italian sausage
1 lb
ground beef
2 Tbsp
minced garlic
1/2 tsp
red pepper flakes
1 c
cremini mushrooms, chopped
salt and pepper
1/2 lb
mozzarella cheese, shredded
1 lb
rigatoni pasta, uncooked

Directions Step-By-Step

In a large pot brown the ground beef with sausage(remove sausage from casing and break apart as you brown it) add onion,garlic,red pepper flakes,and italian seasoning. Cook until the onion is translucent.
Add to the ground beef and sausage the fire roasted tomatoes along with the regular diced tomatoes. Stir to blend well.
Once blended add your zucchini, green peppers, mushrooms, salt and pepper to taste. Cover with lid and let simmer approx 30 minutes, stirring occasionally.
Meanwhile cook pasta according to directions for al dente. Drain but do not rinse.
Preheat oven to 350.
Put pasta in a 9 x 13 casserole dish. Add pasta sauce a ladle at a time, mixing after each ladle (there will be sauce left over) until you reach your desired consistency. "I say this because some like it saucy while others prefer less"
Sprinkle mozzarella cheese on top and bake 30 - 40 minutes until cheese is melted and casserole is bubbling. Let stand for 5 minutes. Serve with grated Parmesan cheese on the side.

About this Recipe

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