Baked Pasta Casserole (Johnny Marzetti)
By Giant Eagle
Prep Time: 5 min.
Cook Time: 50 min.
Preheat the oven to 350°F. Bring a large pot of water to boil. Cook the macaroni until it is a little firmer than al dente, about 7 minutes. Drain the pasta, then return it to the pot and set aside.
In the meantime, heat olive oil in a large frying pan over medium heat. Add the onion and mushrooms to the frying pan and sauté until softened, about 5 minutes. Add the ground beef and sausage and cook, breaking up the meat, until no pink remains.* Drain the fat off the beef mixture, then season with salt and pepper. Add the tomato sauce, diced tomatoes, garlic, oregano, and sugar. Allow it to simmer for about five minutes, stirring occasionally.
Carefully pour the beef mixture into the pot with the noodles and stir to combine. Add 1 cup of Cheddar cheese and 1 cup of Italian blend to the mix. Pour the mixture into a 9x13-inch casserole dish. Top with the remaining 2 cups of cheese. Bake for 30 minutes until cheese is golden and melted. Top with parsley before serving.
*For food safety, cook ground beef and sausage to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 880, Fat 39g, Sat Fat 19g, Trans Fat 1g, Cholesterol 135mg, Sodium 1700mg, Total Carbohydrate 79g, Fiber 1g, Sugars 12g, Protein 53g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
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