Vermont Christmas Pasta - 2008 Recipe

Name: Vermont Christmas Pasta - 2008
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package penne pasta, cooked and drained; 1 lb hot Italian sausage; 1 lb ground beef; 3 tablespoons olive oil; ½ cup bell pepper, chopped; ½ cup onion, chopped; ½ cup mushroom, chopped; 3 garlic cloves, chopped; 3 pinches red peppers; 1 (8 ounce) package Italian cheese blend; 8 ounces fresh mozzarella cheese; 2 (16 ounce) jars spaghetti sauce (or homemade); 2 teaspoons basil, dried or 2 tablespoons fresh basil; ½ teaspoon italian seasoning

Servings: persons

1 (16 ounce) package penne pasta, cooked and drained
1 lb hot Italian sausage
1 lb ground beef
3 tablespoons olive oil
½ cup bell pepper, chopped
½ cup onion, chopped
½ cup mushroom, chopped
3 garlic cloves, chopped
3 pinches red peppers
1 (8 ounce) package Italian cheese blend
8 ounces fresh mozzarella cheese
2 (16 ounce) jars spaghetti sauce (or homemade)
2 teaspoons basil, dried or 2 tablespoons fresh basil
½ teaspoon italian seasoning

1
Remove the casings from the Italian sausage.
2
In a large skillet (non stick) cook the Italian sausage and the ground beef.
3
Break up the meat as it cooks, drain fat.
4
In a very large casserole dish combine the cooked penne and the cooked meat.
5
Using the same skillet, saute the bell pepper, onion, mushrooms and garlic in the olive oil.
6
Add the red pepper flakes.
7
Add the sauteed vegetables to the casserole dish, mix well.
8
Sprinkle the Italian blend cheese over the top, cut the fresh mozzarella into chunks and evenly distribute in the casserole.
9
Add either fresh or dried basil.
10
Sir.
11
Add both jars of spaghetti sauce - (use a good top quality brand).
12
Mix well.
13
Bake at 350 degrees for 40 minutes, or until bubbly hot.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (16 ounce) package penne pasta, cooked and drained, 1 lb hot Italian sausage, 1 lb ground beef, 3 tablespoons olive oil, and more.

Yes, Vermont Christmas Pasta - 2008 falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vermont Christmas Pasta - 2008

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