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Ingredients
8 Ounces rotini pasta
1 Pound ground beef
1/2 Pound bulk mild Italian sausage
3/4 Cup onion, chopped
1/4 Cup celery, chopped
1 Garlic clove, minced
1 Tablespoon green bell pepper, minced
Salt & pepper to taste
1 (14 1/2 oz) Can diced tomatoes
1 (15 oz) Can tomato sauce
2 Cups shredded Italian cheese blend
1 1/2 Cups shredded sharp Cheddar cheese
Instructions
Preheat oven to 350�.
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 cheese has melted, about 5 minutes. Let rest for 10 minutes before serving.