Ingredients
1 pound ground beef1 pound bulk Italian sausage1 medium onion, chopped1 cup sliced fresh mushrooms4 cans (8 ounces each) no-salt-added tomato sauce2 cans (15 ounces each) pizza sauce1 package (16 ounces) penne pasta1 cup water1 can (6 ounces) tomato paste1 package (3-1/2 ounces) sliced pepperoni1 teaspoon Italian seasoning2 cups shredded part-skim mozzarella cheese, divided2 cups shredded cheddar cheese, divided
Preparation
In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, 10-12 minutes; crumble meat; drain.
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 until pasta is tender, 3-4 hours.
Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.
