cassie
08-06-2006, 01:03 PM
1 pound ground beef
1 pound mild pork sausage
1 medium onion, chopped
1 green pepper, chopped
1 (3 1/2 ounce) package pepperoni slices, chopped
1 (28 ounce) can crushed tomatoes
1 (26 1/2 ounce) can spaghetti sauce (I use Ragu)
1 (16 ounce) jar mild salsa
1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) jar pepperoncini salad peppers, drained and sliced
1 (16 ounce) package seashell macaroni, cooked
1 cup grated Parmesean cheese
4 cups (16 ounces) shredded mozzarella cheese
Cook first 4 ingredients in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well; set aside.
Combine chopped pepperoni and next 5 ingredients in a large bowl; stir in meat mixture and pasta shells.
Spoon half of the past mixture into 2 lightly greased 11 x 7 x 1 1/2 inch baking dishes; sprinkle each casserole with 1/4 cup Parmesean cheese and 1 cup mozzarella chese. Top with remaining pasta mixture.
Bake at 350 degrees F for 30 minutes or until heated. Top with remaining cheeses. Bake an additional 5 minutes. Yield: 6 servings per casserole.
NOTE: Unbaked casseroles may be frozen up to three months (freeze chesses for topping separately.) Thaw casseroles in the refrigerator 24 hours; let stand at room temp 30 minutes. (NOTE: BE CAREFUL WITH THIS! I just let it thaw in the refrig. longer. Too afraid of spoilage in the extreme heat.) Bake at 350 degrees F for 40 minutes; sprinkle with cheeses. Bake 5 additional minutes.
1 pound mild pork sausage
1 medium onion, chopped
1 green pepper, chopped
1 (3 1/2 ounce) package pepperoni slices, chopped
1 (28 ounce) can crushed tomatoes
1 (26 1/2 ounce) can spaghetti sauce (I use Ragu)
1 (16 ounce) jar mild salsa
1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) jar pepperoncini salad peppers, drained and sliced
1 (16 ounce) package seashell macaroni, cooked
1 cup grated Parmesean cheese
4 cups (16 ounces) shredded mozzarella cheese
Cook first 4 ingredients in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well; set aside.
Combine chopped pepperoni and next 5 ingredients in a large bowl; stir in meat mixture and pasta shells.
Spoon half of the past mixture into 2 lightly greased 11 x 7 x 1 1/2 inch baking dishes; sprinkle each casserole with 1/4 cup Parmesean cheese and 1 cup mozzarella chese. Top with remaining pasta mixture.
Bake at 350 degrees F for 30 minutes or until heated. Top with remaining cheeses. Bake an additional 5 minutes. Yield: 6 servings per casserole.
NOTE: Unbaked casseroles may be frozen up to three months (freeze chesses for topping separately.) Thaw casseroles in the refrigerator 24 hours; let stand at room temp 30 minutes. (NOTE: BE CAREFUL WITH THIS! I just let it thaw in the refrig. longer. Too afraid of spoilage in the extreme heat.) Bake at 350 degrees F for 40 minutes; sprinkle with cheeses. Bake 5 additional minutes.