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Aug
28

Cheesy Meatball And Sausage Pasta Bake

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Food~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

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Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

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This recipe makes a bunch…plenty for a second meal.  Remember, one of the ways to put more time in your day is to prepare enough for another meal and have a MUST GO night to clean up the leftovers.  Or as in this case, make enough to freeze and have another meal ready to go.

Cheesy Meatball and Sausage Pasta Bake    cheesy sausage and meatball pasta bake

Ingredients:

  • 2 lbs. of your favorite tube type pasta like Rigatoni
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 (2 lb.) bag frozen Italian style meatballs, thawed
  • 1 lb. Italian sausage links, cooked the coarsely chopped
  • 2 (24oz.) jars of pasta sauce (just use your favorite)
  • 1 (15oz.) jar Alfredo sauce
  • 1/2 cup dry red wine
  • 2 tablespoons Italian seasoning
  • 1-1/4 lbs. Mozzarella cheese, grated
  • 1/3 cup Parmesan cheese, grated
  • If making a full batch, foil pans and foil for freezer storage

Directions:

  1. Cook pasta according the the package directions and set aside.
  2. Preheat oven to 350 degrees.  Spray a 13 x 9 glass baking dish with cooking spray.
  3. Pour olive oil in a large pot.  Add in the onion, green pepper and minced garlic.  Saute’ over medium heat, stirring frequently, until the veggies are tender, but not browned.  Dump the meatballs and sausage in and stir for just a minute or two.
  4. Pour in the pasta sauce, the Alfredo sauce and the red wine.  Sprinkle with the Italian seasoning and give it a good stir.  Let the pot come to a simmer, stirring occasionally.  Simmer for 15-20 minutes
  5. Dump in the cooked pasta.  Use a large wooden spoon to stir it all up and get the pasta all coated with sauce and the meat evenly distributed.
  6. Sprinkle about 3/4 of the Mozzarella cheese into the pot.  Stir to mix it well and allow the cheese to melt.
  7. Spoon or pour about 1/4 of the mixture into the baking dish and the rest into the foil pans, if making the full batch.
  8. Sprinkle the one you are baking now with the remaining Mozzarella cheese  and add some Parmesan cheese on top too.
  9. Bake about 35-40 minutes, until browned and bubbly.
  10. Wrap the foil pans tightly in a double layer of foil and once cool, place in the freezer.  To reheat, take out of the frezzer the morning you want to make it and allow to thaw in the fridge.  Place foil pan in a 350 degree oven.  Bake for about 35 minutes, still wrapped.  Unwrap the dish and sprinkle with Mozzarella and Parmesan cheese and continue baking until browned and bubbly.

Enjoy!

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