1 pound ground beef
1 pound Johnsonville® Ground Mild Italian sausage
1 medium onion, chopped
1 cup sliced fresh mushrooms
4 cans (8 ounces each) no-salt-added tomato sauce
2 cans (15 ounces each) pizza sauce
1 package (16 ounces) penne pasta
1 cup water
1 can (6 ounces) tomato paste
1 package (3-1/2 ounces) sliced pepperoni
1 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese, divided
1In a large skillet, cook beef, sausage, onion and mushrooms over medium heat 10 to 12 minutes or until meat is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
2Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low 3 to 4 hours or until pasta is tender.
3Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, 15 to 20 minutes longer or until cheese is melted.
I make this hearty casserole for the men who help us out during harvest time. Every year they say it’s the best, hands down. Throw in any pizza toppings your family likes—Canadian bacon, black olives and green peppers are some of our picks.
Prep: 25 min. Cook: 3-1/4 hours
Makes 10 servings
1-1/3 cups: 653 calories, 35g fat (14g saturated fat), 99mg cholesterol, 1482mg sodium, 52g carbohydrate (9g sugars, 6g fiber), 36g protein.