Meaty Pasta Casserole Recipe

Name: Meaty Pasta Casserole
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1 (16 ounce) package Penne Pasta; 1 1/2 lbs Ground Beef; 1 lb Italian Sausage; 1 (8 ounce) package Fresh Mushrooms, sliced; 1 large Onion, chopped; 1 large Green Pepper, chopped; 1 (28 ounce) can Italian Style Diced Tomatoes, undrained; 1 (24 ounce) jar Italian Sausage Spaghetti Sauce; 1 (15 ounce) can Mild Salsa; 1 (3 ounce) package Pepperoni, sliced; 1 cup Swiss Cheese, shredded (about 4 ounces); 2 cups Part Skim Mozzarella Cheese, shredded; 2/3 cup grated Parmesan Cheese; 1 (15 ounce) can Three Cheese Pasta Sauce

This hearty and cheesy Meaty Pasta Casserole is a family favorite! Inspired by a Taste of Home recipe, this comforting dish features a rich blend of ground beef, sausage, and pasta, topped with a generous layer of melted mozzarella, Swiss, and Parmesan cheeses. Perfect for a weeknight dinner or a freezer-friendly meal prep, this casserole is sure to become a staple in your recipe book. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 80 mins

Calories 750.3 kcal

Protein 96g

Rating 4.0 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Meaty Pasta Casserole

1 (16 ounce) package Penne Pasta
1 1/2 lbs Ground Beef
1 lb Italian Sausage
1 (8 ounce) package Fresh Mushrooms, sliced
1 large Onion, chopped
1 large Green Pepper, chopped
1 (28 ounce) can Italian Style Diced Tomatoes, undrained
1 (24 ounce) jar Italian Sausage Spaghetti Sauce
1 (15 ounce) can Mild Salsa
1 (3 ounce) package Pepperoni, sliced
1 cup Swiss Cheese, shredded (about 4 ounces)
2 cups Part Skim Mozzarella Cheese, shredded
2/3 cup grated Parmesan Cheese
1 (15 ounce) can Three Cheese Pasta Sauce

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How to Make Meaty Pasta Casserole

Preheat oven to 350°F (175°C).
Cook pasta according to package directions until al dente. Drain and set aside.
While pasta cooks, brown ground beef and sausage in a large Dutch oven over medium-high heat, breaking up meat with a spoon. Drain excess grease.
Add mushrooms, onion, and green pepper to the Dutch oven; cook until softened, about 5 minutes.
Stir in crushed tomatoes, sausage and garlic spaghetti sauce, salsa, and pepperoni. Bring to a simmer.
Add cooked pasta to the meat mixture and stir to combine.
Grease two 13x9 inch baking dishes.
Divide half of the pasta mixture evenly between the prepared baking dishes.
Sprinkle each dish with 1/4 cup Swiss cheese, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese.
Spread 3/4 cup three-cheese spaghetti sauce over each layer of pasta.
Top with the remaining pasta mixture and three-cheese spaghetti sauce.
Sprinkle with remaining cheeses.
**For fresh casserole:** Cover one baking dish and bake for 25 minutes. Uncover and bake for an additional 10 minutes, or until cheeses are melted and bubbly.
**For freezing:** Cover one baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. To bake frozen casserole: Thaw overnight in the refrigerator. Remove from refrigerator 30 minutes before baking. Bake covered for 45 minutes, then uncover and bake for an additional 10 minutes, or until heated through and cheese is melted.