School Night Casserole

BakedBeefCasseroleCheesyDinnerHeartyHotKid-FriendlyPastaPorkPotluckSaltySavoryVegetable
Time :1 hour 20 minutes
Yield :12 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

This ultra-hearty double-pan bake is the ultimate batch-cooking solution, effortlessly feeding a crowd or stocking the freezer for future busy nights.
Combining ground beef, spicy Italian sausage, pepperoni, and a three-cheese blend (Swiss, mozzarella, and Parmesan) gives this pasta bake a rich, pizza-pasta mashup vibe.
The clever addition of mild salsa alongside garlic spaghetti sauce cuts through the heavy meat and cheese layers with a bright, tangy pop.
Hack it:
Toss the chopped pepperoni into the hot Dutch oven with the meat and onions to crisp up and render its spiced oil into the base before adding liquids.
Swap the Swiss cheese for sliced provolone or sharp white cheddar to get an ultra-stretchy, savory melt that complements the spicy sausage.
Assemble both pans entirely but freeze one unbaked; when ready to eat, thaw overnight in the fridge and bake at 350°F (175°C) for 40–45 minutes covered, then 10 minutes uncovered.
Dollop 1 cup of ricotta mixed with thawed, drained spinach between the pasta and sauce layers for a classic lasagna-style creaminess.
Leftovers:
Crispy Leftover Pasta Skillet: Slice cold leftover casserole into thick slabs and fry in a lightly oiled hot skillet until the bottom cheese forms a dark, shattered-crisp crust.
Stuffed Garlic Bread Boats: Hollow out a soft baguette, stuff it with reheated casserole, top with extra mozzarella, and wrap in foil to bake until melted. 
Deep-Dish Pizza-Pasta Squares: Reheat individual squares in an air fryer at 350°F (175°C) for 6–8 minutes to get bubbling edges and crisp top noodles.
Cheesy Noodle Bake Arancini: Roll cold, bound leftover pasta into balls, dredge in flour, egg, and panko, and pan-fry until golden-brown and gooey inside.

Ingredients

  • 1 (16-ounce) package of penne pasta
  • 1 pound of ground beef
  • 1 pound bulk Italian pork sausage
  • 1 3/4 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 (14.5-ounce) cans of Italian diced tomatoes
  • 1 (23.5-ounce) jar of Italian sausage and garlic spaghetti sauce
  • 1 (16-ounce) jar of chunky mild salsa
  • 1 (8-ounce) package of sliced pepperoni, chopped
  • 1 cup Swiss cheese, shredded and divided
  • 4 cups part-skim mozzarella cheese, shredded and divided
  • 1 1/2 cups parmesan cheese, shredded and divided
  • 1 (24-ounce) jar of 3-cheese spaghetti sauce

Directions

  • Preheat the oven to 350 degrees F.
  • Grease two 9x13-inch baking dishes.
  • Cook the pasta according to the package directions.
  • In a dutch oven over medium-high heat, cook the beef, sausage, mushrooms, onion, and green pepper, breaking the meat into crumbles, until the meat is no longer pink, about 5-7 minutes.
  • Drain the fat from the dutch oven.
  • Drain the pasta and add it to the meat mixture.
  • Stir the tomatoes, the sausage and garlic spaghetti sauce, the salsa, and the pepperoni into the meat mixture.
  • Divide the mixture between the prepared baking dishes.
  • Sprinkle each dish with 1/4 of the Swiss cheese, 1 cup of mozzarella, and 1/3 cup of parmesan cheese.
  • Evenly spread the 3-cheese spaghetti sauce on top of each of the casseroles.
  • Sprinkle the remaining Swiss, mozzarella, and parmesan evenly over the top of both of the casseroles.
  • Cover the casseroles and bake until bubbly, about 25 minutes.
  • Uncover and bake until the cheese is melted, about 10 minutes.
  • Serve hot.
×

You Might Also Like

MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
Load More