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1 pound ground beef 1 pound mild ground pork sausage 1 medium onion, chopped 1 green pepper, chopped 1 (3 1/2-ounce) package pepperoni slices, chopped 1 (28-ounce) can crushed tomatoes, undrained 1 (26 1/2-ounce) can spaghetti sauce 1 (16-ounce) jar mild salsa 1 (4-ounce) can slice mushrooms, drained 1 (10-ounce) jar pepperoncini salad peppers, drained and sliced 1 (16-ounce) package shell macaroni, cooked 1 cup grated Parmesan cheese 4 cups (16 ounces) shredded Mozzarella cheese Cook first 4 ingredients in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well; set aside. Combine chopped pepperoni and next 5 ingredients in a large bowl; stir in meat mixture and pasta shells. Spoon half of pasta mixture into 2 lightly greased 11x7-inch baking dishes; sprinkle each casserole with 1/4 cup Parmesan cheese and 1 cup Mozzarella cheese. Top with remaining pasta mixture. Bake at 350 degrees for 30 minutes or until heated; top with remaining cheeses. Bake 5 additional minutes. Yield: 6 servings per casserole. Note: Unbaked casseroles may be frozen up to three months (freeze cheeses for topping separately). Thaw in refrigerator 24 hours; let stand at room temperature 30 minutes. Bake at 350 degrees for 40 minutes; sprinkle with cheeses. Bake additional 5 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |