- 1 (16 ounce) package whole grain penne pasta
- 1 pound lean ground beef
- 1 pound bulk Italian sausage
- 2 zucchini, diced
- 2 yellow squash, diced
- 2 (24 ounce) jars pasta sauce, divided
- 1 (4 ounce) can whole black olives
- 1 (4 ounce) can sliced black olives
- 2 cups shredded Cheddar cheese
- 2 cups shredded mozzarella cheese
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Cook and stir ground beef and Italian sausage in a skillet until browned and crumbly, 8 to 10 minutes. Transfer to a bowl using a slotted spoon. Drain excess grease, reserving 1 tablespoon in the skillet.
- Cook and stir zucchini and yellow squash in the reserved grease until slightly softened, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spread 3/4 cup pasta sauce in the bottom of a 9x11-inch casserole dish.
- Pour remaining pasta sauce into a Dutch oven over medium heat. Stir in zucchini and yellow squash, whole olives, and sliced olives. Cook and stir until pasta sauce is heated through, about 10 minutes.
- Layer half of the ground meat mixture, penne, hot pasta sauce, Cheddar cheese, and mozzarella cheese over the pasta sauce in the casserole dish. Repeat layers once more.
- Bake in the preheated oven until cheese is melted and layers are heated through, about 30 minutes.
05/15/2018
recipepes.com
Penne Pasta with Squash, Zucchini, and Olives, recipe
PT15M
PT1H
5
455 calories