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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This casserole is very flavorful and loved by my whole family. Ingredients:
4 cups mini penne pasta |
1 medium yellow onion, finely chopped |
1 green bell pepper, finely chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
2 lbs lean ground beef |
1 teaspoon salt |
1 (16 ounce) jar spaghetti sauce (such as ragu old world) |
1 (10 ounce) jar pizza sauce (such as ragu) |
8 ounces fresh white mushrooms |
1 tablespoon butter |
4 cups shredded mozzarella cheese |
1/4 lb sliced pepperoni |
Directions:
1. Preheat oven to 350°F.
2. Cook penne pasta until just tender; drain well.
3. Spray a deep 9X13 inch baking dish with non-stick cooking spray.
4. Press penne pasta into the prepared baking dish and set aside to cool.
5. In a large frying pan, cook onion, green bell pepper and garlic in olive oil until veggies are soft.
6. Add ground beef and salt and cook until beef is browned; drain if needed.
7. Add spaghetti sauce and pizza sauce to the browned ground beef; mix well.
8. Allow to simmer while you prepare the mushrooms.
9. Wash and slice mushrooms.
10. Saute mushrooms in butter until mushrooms are soft.
11. Pour ground beef mixture over penne pasta.
12. Top with sauteed mushrooms, shredded mozzarella cheese and pepperoni.
13. Bake, uncovered, for about 30 minutes or until cheese starts to brown slightly.
14. Remove from oven and serve.
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