Meaty Pasta Casseroles Recipe from Taste of Home Magazine August/September 2008

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are budget-friendly and protein-rich.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella

Reduced-fat cheese lowers calories, while mozzarella is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt offers similar creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide a milder heat, while bell peppers are more affordable.

Cook the penne pasta according to the package directions by boiling it.

In a pot, cook the ground beef, Italian pork sausage, chopped onion, and chopped green pepper over medium heat until no longer pink. Drain the grease.

Add the chopped pepperoni, both cans of diced tomatoes, chunky salsa, and the jar of Italian sausage and mushroom spaghetti sauce to the meat mixture. Save the three cheese spaghetti sauce for later.

Drain the cooked pasta and stir it into the meat and tomato mixture.

Prepare two 9x13 inch pans (one regular lasagna pan and one for side dishes).

Divide about one-fourth of the meat and pasta mixture to cover the bottom of each pan.

Sprinkle shredded Swiss cheese, mozzarella cheese, and Parmesan cheese over the mixture in each pan.

Top each pan with the three cheese spaghetti sauce.

Divide the remaining meat and pasta mixture between the two pans.

Top each pan with the remaining cheese and the remaining three cheese spaghetti sauce.

Cover one pan with Reynolds wrap and place it in the freezer. Put the other pan in the oven.

Cover the pan in the oven and bake at 350°F for 25 minutes, then uncover and bake for an additional 10 minutes.

Optionally, leave the uncovered pan in the oven for 20 minutes to achieve a darker cheese topping.

Cooking Techniques

Equipment Needed

Spice Level: