Categories: dinner

Ingredients

• 2 cups dry rotini pasta
• 1 pound ground beef (or Turkey)
• 1/2 pound bulk mild Italian sausage
• 3/4 cup chopped onion
• 1/2 pound mushrooms washed and chopped
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• 1 15-16 ounce can diced tomatoes
• 1 15-16 ounce can tomato sauce
• 2 (1) cups shredded Italian cheese blend
• 1 1/2 (1/2) cups shredded Cheddar cheese

Directions

1. If making in the oven, preheat your oven to 350 °F.

2. Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it even further in the oven or crockpot, you don’t want mush.

3. Fry the ground beef and Italian sausage in a large skillet until browned. Mix in the onion and mushrooms and cook until soft. Add in the garlic, saute for 2-3 minutes.

4. Stir in the Italian seasoning, diced tomatoes and tomato sauce. Simmer briefly, then set aside and cool for 10 minutes.

5. Grease or spray the casserole dish or the inside of the slow cooker. Spread a little bit of the sauce on the bottom of the dish/slow cooker, then top with the pasta.

6. Sprinkle the Italian blend cheese over the pasta, then pour the remaining sauce over the casserole.

7. Cover and cook in the oven for 45 minutes or in the slow cooker on low for 1 1/2 – 2 hours. When ready, uncover, sprinkle the cheddar cheese on top and then cover again until melted.

8. Serve and enjoy!

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