Italian Pasta Casserole
1/2 lb sweet italian sausage
1/2 lb ground beef
1/4 cup chopped pepperoni
1 c fresh sliced mushrooms (optional)
1/3 cup onion chopped
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1 tsp minced garlic
1 jar of your favorite spaghetti sauce
1 tsp italian seasoning
8 oz elbow pasta, cooked for only half the recommended time, drained
1 8 oz pkg shredded mozzarella cheese, divided
1/2 cup pitted ripe olives, halved
Spray an 8 x 8 square baking dish with non stick spray.
In large skillet, cook Italian sausage and ground beef until it is no longer pink. Remove meat from skillet and reserve the drippings.
Saute mushrooms, onions, bell pepper and garlic in the meat drippings until just under tender-crisp. Remove and drain.
In large bowl, combine meats, vegetables, sauce and seasoning.
Place 1/2 of the pasta on the bottom of the baking dish.
Cover with spoonfuls of sauce mixture. Top with 1/3 of the cheese. Repeat .
Cover and bake at 350 degrees for 35 minutes.
Sprinkle remaining cheese and the olives over top of casserole and return to oven for 10 minutes or until cheese is melted.
Let casserole sit for 5 minutes before serving.
Really good the next day too !