Johnny Marzetti Casserole
| 8 |
oz. Rotini Pasta |
| 1 |
lb. Ground Beef |
| 1/2 |
lb. Bulk Mild Italian Sausage |
|
3/4 |
cup Chopped Onion |
|
1/4 |
cup Chopped Celery |
| 1 |
clove Garlic, Minced |
| 1 |
tbsp. Minced Green Bell Pepper |
|
Salt and Pepper to taste |
| 1 |
(14.4oz.) can Diced Tomatoes |
| 1 |
(15oz.) can Tomato Sauce |
| 2 |
cups Shredded Italian Cheese Blend |
| 1
1/2 |
cups Shredded Sharp Cheddar Cheese |
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta
and cook until just al dente, 6 to 8 minutes; drain. Run cold
water over the pasta to stop pasta from cooking further. Set
aside.
Meanwhile, cook the ground beef and sausage until completely
browned and crumbled, 7 to 10 minutes. Mix in the onion, celery,
garlic, and pepper; continue to cook and stir another 5 minutes.
Season with salt and pepper. Remove from heat and stir in
tomatoes and tomato sauce. Allow to cool five minutes.
Lightly grease a large casserole dish. Spread the pasta over the
bottom of the dish. Sprinkle the Italian cheese blend over the
pasta. Pour the meat mixture over the pasta and cheese. Cover
dish with heavy aluminum foil. Bake in preheated oven for 45
minutes; remove foil and sprinkle Cheddar cheese evenly over the
casserole. Continue baking until Cheddar cheese has melted,
about 5 minutes. Rest for 10 minutes before serving.
|
