Note: This is also a freezer meal. When I have made this, I purchase the disposable two-pack of tinfoil pans (11x17 app 2.50/2). You can cover and freeze one, before baking, and bake the other. After freezing cook for 15-20 minutes longer.
In the bag:
-3 cups rotini
-1 medium onion
-2 cans (8oz) mushroom stems & pieces, drained
-1 can (15oz) tomato sauce
-1 jar (14oz) pizza sauce
-1 can (6oz) tomato paste
- ½ teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
-1 package (3 ½ oz) sliced pepperoni
- ½ cup grated Parmesan cheese
From the refrigerator:
-2 lbs ground beef
-4 cups (16oz) shredded mozzarella cheese (divided)
Directions:
Cook pasta – boil for 3 minutes then cover and remove from heat and let sit for 10 minutes. Meanwhile, brown beef with onion, drain fat. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, and seasoning baggie. Drain pasta; stir into meat sauce.
Grease two 11x17 baking dishes. Divide half (so ¼ of the total) of the mixture between the baking dishes. Sprinkle each with one cup mozzarella cheese. Repeat layers. Top each with pepperonis and parmesan cheese.
Cover one and freeze. Cover one with tinfoil and bake at 350° for 20 minutes. Uncover and bake 10-15 minutes longer or until heated through.
Yield: 2 – 8 serving casseroles.
1 comment:
This should actually be 2 13x9s.
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