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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vermont Christmas Pasta - 2008

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions