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Beefy Italian Pasta Casserole (5/15/2015)

Beefy Italian Pasta Casserole

1 lb. box tubular pasta (rigatoni, penne, mostaccioli, etc.)
1 lb. ground beef
1 lb. Italian sausage
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 medium onion, chopped
2-4 oz. cans mushrooms, drained
2-32 oz. jars spaghetti sauce
1 ½ lbs. shredded mozzarella cheese
½-1lb. Sliced Canadian Bacon

Preheat oven to 350-degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

Bring a large pot of water to a boil, and add some salt. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, brown ground beef, sausage and onion over medium heat. Drain off excess fat. Add garlic powder, Italian seasoning, mushrooms, and spaghetti sauce. Stir and cook over medium heat 5 minutes. Remove from heat and add cooked pasta and Canadian bacon. Add to baking dish. Cover with aluminum foil and bake 15-20 minutes, remove and top with cheese. Return to oven and bake an additional 10-15 minutes, or until warmed through and cheese is lightly browned and bubbly.


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