Ingredients
1 package (16 ounces) penne pasta1 pound ground beef1 pound bulk Italian pork sausage1-3/4 cups sliced fresh mushrooms1 medium onion, chopped1 medium green pepper, chopped2 cans (14-1/2 ounces each) Italian diced tomatoes1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce1 jar (16 ounces) chunky mild salsa1 package (8 ounces) sliced pepperoni, chopped1 cup shredded Swiss cheese, divided4 cups shredded part-skim mozzarella cheese, divided1-1/2 cups shredded Parmesan cheese, divided1 jar (24 ounces) 3-cheese spaghetti sauce
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink, breaking meat into crumbles; drain.
Drain pasta; add to the meat mixture. Stir in the tomatoes, spaghetti sauce, salsa and pepperoni.
Preheat oven to 350°. Divide half the pasta mixture between 2 greased 13x9-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 cup 3-cheese spaghetti sauce over each. Top with remaining pasta mixture and 3-cheese spaghetti sauce. Sprinkle with remaining cheeses.
Cover and bake until bubbly, about 25 minutes. Uncover; bake until cheese is melted, about 10 minutes longer. Freeze option: Cover unbaked casserole and freeze for up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 45 minutes. Uncover; bake 10 minutes or until cheese is melted.
