I call this one easy because it is assembled with left-overs. The sausage, beef and cheeses were left-overs that needed to be used and everything else was on hand in either fridge or pantry.

Ingredients:

1/2 bag whole wheat pasta
1/2 pound fresh ground sausage
1/2 boneless beef rib, diced
1/2 onion, chopped fine
1 clove garlic, chopped
italian seasoning, to taste
2 8 oz. cans tomato sauce
1 8 oz. can sliced mushrooms
1/2 small bag shredded italian cheese blend
1/2 small bag shredded mozarella cheese
salt and pepper, to taste
2 tbsp, divided extra virgin olive oil (evoo)


Add 1 tbsp evoo to non-stick pan over medium heat. When hot, add chopped onion and garlic and cook til translucent, stirring the whole time to prevent burning. Add sausage and cook til browned. Add beef and continue cooking. Add tomato sauce, mushrooms, salt, pepper and italian seasonings. Continue simmering while preparing pasta.

Prepare pasta as per package directions but undercook a bit as it will be baking later. I cooked it for 6 minutes rather than the suggested 8. Drain well.

Put drained pasta into a loaf tin and stir in the other tbsp evoo. (Mine is made of stone) Top with cooked meat sauce and stir well. Add the Italian cheese blend and stir well.

Bake in a 350 degree oven for 30 minutes. Top with remaining mozarella and bake for another 5 minutes until melted and browned.

Yummy!

I'm having it right now with steamed, buttered broccoli and some sugarless Apple Dump Cake that I made this afternoon. I'll finish it off with a nice cup of herbal decaf tea with lemon and be quite happy.

Cher