1 (25 5/8 ounce) jars
italian sausage and garlic spaghetti sauce
1 (16 ounce) jars
chunky mild salsa
1 (8 ounce) packages
sliced pepperoni, chopped
shredded swiss cheese, divided
shredded mozzarella cheese, divided
1 1/2 cups
shredded parmesan cheese, divided
1 (26 ounce) jars
three-cheese spaghetti sauce
Cook pasta according to package directions.
Meanwhile, in a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.
Drain pasta; add to meat mixture. Stir in tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of pasta mixture between two greased 13x9 inch baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese, and 1/3 cup Pamesan cheese.
Spread 3/4 cup of three-cheese spaghetti sauce over each.
Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months.
Cover and bake remaining casserole at 350 for 25 minutes. Uncover, bake 10 minutes longer or until cheese is melted.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 45 minutes. uncover and bake 10 minutes longer or until cheese is melted.