Cheesy Pasta Bake With Sausage and Meatballs
Dec 15, 2018 12:38:55 GMT -5
Post by maybetoday on Dec 15, 2018 12:38:55 GMT -5
Cheesy Pasta Bake With Sausage and Meatballs
NOTE: Recipe can be halved.
If you're making a full batch, you'll need foil pans and foil for long term freezer storage
2 lbs of tube type pasta such as ziti or rigatoni, cooked and drained
1 cup chopped onion
1 cup chopped green pepper
2 cloves minced garlic
2 tablespoons olive oil
1 2 lb bag frozen Italian style meatballs, thawed
, or your own homemade meatballs
1 lb Italian sausage links cookied and coarsely chopped or sliced thin
2 24 ounce jars of pasta sauce, or your own homemade sauce
1 15 ounce jar Alfredo sauce
1/2 cup dry red wine
2 teaspoons Italian seasoning
1 1/4 pounds Mozzarella cheese, grated
Parmesan cheese for grating on top
Preheat oven to 350 and spray a 13×9 dish with cooking spray.
Pour the olive oil in a LARGE pot. Add in the chopped onion, green pepper and minced garlic. Saute over medium heat, stirring frequently, until the veggies are limp and tender, but not browned. Dump the meatballs and Italian sausage in and stir for just a minute or two.
Pour in the pasta sauce, the Alfredo sauce and the red wine. Sprinkle with the Italian seasoning and give it all a good stir. Let come to a simmer, stirring occasionally.
Dump in the cooked pasta. Use a large wooden spoon to stir it all up and get the pasta well coated with sauce.
Sprinkle about 3/4 of the Mozzarella cheese into the pasta, about half at a time. Stir to combine.
Scoop or pour about 1/4 of the mixture into the prepared 13×9 baking dish. Divide the rest between two to three greased square foil pans.
Sprinkle the one you’re using now with the remainder of the grated Mozzarella cheese as well as some grated Parmesan and bake in a 350 degree oven until browned and bubbly, about 35 to 40 minutes.
Wrap the foil pans tightly in a double layer of foil, label the contents and freeze. When you want to reheat them, just put the pan in the refrigerator early in the day you want to make it, then about an hour before you’re ready to serve the meal, place in a preheated 350 degree oven. Bake for about 35 minutes, still wrapped. Unwrap the dish, sprinkle with Mozzarella and Parmesan cheeses and continue baking until browned and bubbly.
link
NOTE: Recipe can be halved.
If you're making a full batch, you'll need foil pans and foil for long term freezer storage
2 lbs of tube type pasta such as ziti or rigatoni, cooked and drained
1 cup chopped onion
1 cup chopped green pepper
2 cloves minced garlic
2 tablespoons olive oil
1 2 lb bag frozen Italian style meatballs, thawed
, or your own homemade meatballs
1 lb Italian sausage links cookied and coarsely chopped or sliced thin
2 24 ounce jars of pasta sauce, or your own homemade sauce
1 15 ounce jar Alfredo sauce
1/2 cup dry red wine
2 teaspoons Italian seasoning
1 1/4 pounds Mozzarella cheese, grated
Parmesan cheese for grating on top
Preheat oven to 350 and spray a 13×9 dish with cooking spray.
Pour the olive oil in a LARGE pot. Add in the chopped onion, green pepper and minced garlic. Saute over medium heat, stirring frequently, until the veggies are limp and tender, but not browned. Dump the meatballs and Italian sausage in and stir for just a minute or two.
Pour in the pasta sauce, the Alfredo sauce and the red wine. Sprinkle with the Italian seasoning and give it all a good stir. Let come to a simmer, stirring occasionally.
Dump in the cooked pasta. Use a large wooden spoon to stir it all up and get the pasta well coated with sauce.
Sprinkle about 3/4 of the Mozzarella cheese into the pasta, about half at a time. Stir to combine.
Scoop or pour about 1/4 of the mixture into the prepared 13×9 baking dish. Divide the rest between two to three greased square foil pans.
Sprinkle the one you’re using now with the remainder of the grated Mozzarella cheese as well as some grated Parmesan and bake in a 350 degree oven until browned and bubbly, about 35 to 40 minutes.
Wrap the foil pans tightly in a double layer of foil, label the contents and freeze. When you want to reheat them, just put the pan in the refrigerator early in the day you want to make it, then about an hour before you’re ready to serve the meal, place in a preheated 350 degree oven. Bake for about 35 minutes, still wrapped. Unwrap the dish, sprinkle with Mozzarella and Parmesan cheeses and continue baking until browned and bubbly.
link