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. Feel free to throw in any pizza toppings your family likes.
—BROOK BOTHUN CANBY, MN
PREP: 25 MIN. • COOK: 3 1/4 HOURS • MAKES: 10 SERVINGS
1 pound ground beef
1 pound bulk 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
1. In a large skillet, cook beef, sausage, onion and mushrooms over medium heat 10-12 minutes or until meat is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
2. Transfer 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 3-4 hours or until pasta is tender.
3. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, 15-20 minutes longer or until cheese is melted.
PER SERVING 1 1/3 cups: 653 cal., 35g fat (14g sat. fat), 99mg chol., 1482mg sod., 52g carb. (9g sugars, 6g fiber), 36g pro.