Ingredients
Scale
- cooking spray
- 8 ounces rotini pasta
- 1 pound ground beef
- ½ pound bulk mild Italian sausage
- ¾ cup chopped onion
- ¼ cup chopped celery
- 1 clove garlic, minced
- 1 tablespoon minced green bell pepper
- salt and pepper to taste
- 1 (15 ounce) can tomato sauce
- 1 (14.4 ounce) can diced tomatoes
- 2 cups shredded Italian cheese blend
- 1 ½ cups shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×11-inch casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.
- While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.
- Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.
Notes
- Rotini holds its shape well in casseroles.
- Let the casserole rest before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg