I saw this recipe pop up in my Google Reader and starred it immediately. In fact, I think I made it the next day for dinner. I love making casseroles that leave us lots of leftovers for the next day or two. The food to dirty dish ratio is important to me during the week :) You can also make this ahead and freeze for baking at another time, if that's your M.O. I personally don't have the freezer space for doing this, but it sure would be handy! I ended up cutting the recipe in half and making it in a 9x13 pan.
Penne Pizza Pasta Bake
Source: Crista's Kitchen Creations
2 lbs of ground sausage (I used 1 hot, & 1 pound of hamburger)
2 jars tomato spaghetti sauce
16 oz mozzarella cheese, shredded
8 oz cheddar cheese, shredded
8 oz chopped fresh mushrooms
1 lg bell pepper, chopped (I left this out, I don't care for green bell peppers)
1 onion, chopped
1 pkg pepperoni slices, quartered
1 tsp italian seasoning
1/2 tsp garlic powder
2 boxes penne pasta
Preheat oven to 350°
In a large skillet, brown the sausage and onions. Next add veggies, seasonings, and sauce, and allow to simmer while cooking pasta. Cook pasta as directed on box, drain, and add to the sauce mixture. In a large bowl, blend shredded cheeses.
Fill 3 8x8 pans half full with pasta mixture. Next top each pan with a cup of the shredded cheese mixture. Top of each pan evenly with the remaining pasta, and then the remaining cheese. cover and freeze 2 pans for later. Bake in oven until cheese melts.
When preparing frozen pans, allow to thaw overnight and then bake at 350 for about 45 min, or until warmed through.
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