Italian Casserole

This creation seems to be a homerun among family and friends! Originally made for my in-laws so mom would not have to cook while dad was hospitalized. Can be prepped and refrigerated for 1-2 days before baking. Can be reheated. Can be frozen and baked at a later date.

• Ready In: 1 hr 25 mins
• Serves: 4-6
• Yields: 2 casseroles

Ingredients

• 1 (14 1/2ounce) box rotini pasta
• 1 (24 ounce) jar  meatless spaghetti sauce or 1 (24 ounce) jar  marinara sauce
• 1 (12 ounce) can tomato sauce
• 1  lb ground turkey
• 1  lb  sweet Italian sausage (ground, not link!)
• 1⁄2 cup sweet onion, finely chopped
• 1⁄2 cup bell pepper, finely chopped
• 4  tablespoons garlic cloves, minced
• 2  tablespoons olive oil
• 1  tablespoon basil
• 1  teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 cup parmesan cheese
• 1⁄2 cup mozzarella cheese

Directions

1. PRE-HEAT OVEN TO 350 degrees.
2. Boil water and cook pasta while preparing sauce.
3. Brown sausage for 5-10 minutes, then add turkey. Brown meats together until fully cooked. Remove meat from pan and set aside.
4. In the same pan, sauté onions, peppers and garlic in olive oil. When veggies are finished, add cooked meat back to the pan with the veggies. Add marinara sauce, tomato sauce, basil, salt & pepper. Stir ingredients together in the pan and cook on low setting approximately 15 minutes.
5. Add cooked pasta to the meat sauce and stir to blend. Pasta should be fully covered with sauce but not soupy!
6. Place mixture in two 9” by 9” casserole dishes. Top with cheese. Bake one and freeze one!
7. Bake 30 minutes covered with foil. Remove foil and bake another 15 minutes until cheese is fully melted and bubbling.