Ingredients
Scale
- 1 lb Ground Beef (lean)
- 1 lb Boneless Skinless Chicken Breast, cubed
- 1 lb Penne or Ziti pasta
- 2 cups Frozen Mixed Vegetables (peas, carrots, corn)
- 3 cups Marinara or Creamy Alfredo sauce
- 4 cups Shredded Mozzarella and Cheddar cheese blend
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent. Add the ground beef and cubed chicken to the pan. Season with salt, pepper, and Italian seasoning. Cook until the beef is browned and the chicken is cooked through. Add the minced garlic during the last minute of cooking to prevent burning. Drain any excess grease from the pan and set the meat mixture aside.
- Bring a large pot of salted water to a boil. Cook the pasta for two minutes less than the package directions suggest (al dente). This ensures the pasta does not become mushy during the baking process. During the last two minutes of boiling, toss the frozen mixed vegetables directly into the pasta water to blanch them. Drain the pasta and vegetables together in a large colander.
- In a very large mixing bowl, combine the cooked meat mixture, the pasta, the vegetables, and your choice of sauce. Stir gently until everything is evenly coated. Fold in half of the shredded cheese. Transfer the mixture into a large greased 9×13 baking dish (or two smaller dishes if you prefer). Top with the remaining cheese.
- If eating immediately, bake at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden brown. If freezing, let the casserole cool completely at room temperature. Cover tightly with a layer of plastic wrap followed by a heavy-duty layer of aluminum foil. Label with the date and cooking instructions.
- Cook Time: 75 minutes