A tomato-based ground beef and sausage meat sauce, baked with rotini pasta and a mix of Cheddar and Parmesan cheeses.
Baked Rotini in Meat Sauce
Wow, has this cold and flu season been a challenge for me this year. You hear about how frightening it is around the country, but when it hits home and you experience it in your family multiple times, it's exhausting. Course, The Cajun, who is exposed to those pesky little germs much more often than me, and has such a strong constitution and rock solid immune system, he's done well fighting it, unlike me. I'm feeling okay today, but that seems subject to change at any time this winter. Hope y'all are faring better than I have, whew!
Even though my taste buds have yet to recover, still gotta feed the man, so here's another quick and easy dish and I'm sure all for that here lately! It's a mix of ground beef and sausage baked in a tomato-based sauce and layers of cheese. Be sure to undercook the pasta a tad so it stays more firm in the baking process. Instead of making a white sauce, I went with our southern béchamel, aka cream of mushroom soup, although if you're opposed to using that, I've included a homemade béchamel sauce down in the cook's notes in the recipe.
As cheeses go, I wanted to use a combination of mozzarella and Parmesan, but my mozzarella had seen better days, so I pulled out the tail end of a block of sharp cheddar I needed to use up anyway. Use whatever your favorites are. I also used my Copper Chef pan {affil link} which is about 9-1/2 inches square but deep, with a total capacity of 4.5 quarts, about the same as a 9 x 13 inch baking pan. Since this is a layered casserole, if you're also using an oven safe skillet from start to finish, just transfer half of pasta and meat sauce to a bowl, wipe sides of skillet and layer in as written before transferring the skillet to the oven.
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