Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 pound Italian sausage
- 2 (32 ounce) jars spaghetti sauce
- 1 (8 ounce) can mushrooms, drained
- 1 ½ pounds shredded mozzarella cheese
- thinly sliced pepperoni to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat; transfer to a baking dish using a slotted spoon.
- Stir spaghetti sauce, mushrooms, and rigatoni into beef and sausage mixture.
- Sprinkle mozzarella cheese and pepperoni over top.
- Bake in the preheated oven until cheese is brown and bubbly, about 20 minutes.
- Enjoy!
Notes
- Use a slotted spoon to drain excess grease from the meat.
- Adjust pepperoni quantity to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg