In a deep skillet, cook 1 pound Italian sausage, ? pound ground beef, and 1 medium chopped onion, stirring constantly until meat is browned. Drain meat mixture. Cook 12 oz. penne rigate pasta, according to package directions. (I added 1 teaspoon salt and a splash of olive oil, and cooked the pasta for about 8 minutes.) Drain pasta. In your deep skillet, combine browned meat mixture, cooked pasta, a 26 oz. jar Italian sauce, and an 8 oz. can of tomato sauce. Stir until thoroughly combined. Spoon half of meat mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil. Top with half of the sliced mozzarella cheese and half of the grated Parmesan cheese. Repeat the layers, by adding the remaining meat mixture and the remaining half of the mozzarella cheese and the remaining half of the Parmesan cheese. Bake, uncovered, at 375 degrees for about 15 minutes, or until heated through and the cheeses have melted and are beginning to brown. Remove from oven and serve immediately. This casserole goes well with tossed salad greens, ciabatta bread dipped in olive oil, and a tall glass of iced tea!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 233 (67%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 21.2mg||7 %|
|Sodium 86.7mg||3 %|
|Potassium 130.1mg||3 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.6g|
|Protein 8.3g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.