Ingredients

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1 package (16 ounces) penne pasta

1 pound ground beef

1 pound bulk Italian pork sausage

1-¾ cups sliced fresh mushrooms

1 medium onion, chopped

1 medium green pepper, chopped

2 cans (14-½ ounces each) Italian diced tomatoes

1 jar (23-½ ounces) Italian sausage and garlic spaghetti sauce

1 jar (16 ounces) chunky mild salsa

1 package (8 ounces) sliced pepperoni, chopped

1 cup (4 ounces) shredded Swiss cheese, divided

4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

1-½ cups shredded Parmesan cheese, divided

1 jar (24 ounces) three-cheese spaghetti sauce

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Directions

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni. Preheat oven to 350°.

2. Divide half of pasta mixture between two greased 13x9-in. baking dishes. Sprinkle each with ¼ cup Swiss cheese, 1 cup mozzarella cheese and ⅓ cup Parmesan cheese. Spread ¾ cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.

3. Cover and bake 25 minutes. Uncover; bake 10 minutes or until cheese is melted. Yield: 2 casseroles (6 servings each).

Nutritional Facts 1 serving equals 669 calories, 34 g fat (15 g saturated fat), 90 mg cholesterol, 1,825 mg sodium, 54 g carbohydrate, 5 g fiber, 37 G protein.