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.


★★★★★ 2 votes

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

How to Make Meaty Pasta Casseroles


  1. 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
  2. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa, and pepperoni.
  3. 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.
  4. 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

Printable Recipe Card

About Meaty Pasta Casseroles

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

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