Meat Lovers Pizza Casserole (Print Version)

# Ingredients:

→ Pasta

01 - 340 g penne or rotini pasta

→ Meats

02 - 450 g ground beef
03 - 225 g Italian sausage, crumbled
04 - 60 g pepperoni slices
05 - 60 g cooked and crumbled bacon

→ Sauce and Seasonings

06 - 480 ml marinara sauce or pizza sauce
07 - 1 teaspoon Italian seasoning
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon red pepper flakes, optional

→ Cheeses

10 - 200 g shredded mozzarella cheese
11 - 60 g shredded cheddar cheese
12 - 25 g grated Parmesan cheese

# Instructions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, cook ground beef and crumbled Italian sausage until browned and fully cooked, breaking up meat with a spoon. Drain excess fat.
03 - Preheat oven to 190°C (375°F).
04 - In a large mixing bowl, combine cooked pasta, browned meats, pepperoni, bacon, marinara sauce, Italian seasoning, garlic powder, and optional red pepper flakes. Mix thoroughly to distribute all ingredients evenly.
05 - Lightly grease a 33 x 23 cm (9 x 13-inch) baking dish. Pour in the pasta-meat mixture and spread evenly.
06 - Sprinkle shredded mozzarella, cheddar, and grated Parmesan cheese evenly over the top.
07 - Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
08 - Allow casserole to cool for 5 to 10 minutes before slicing. Serve warm.

# Notes:

01 - For the best texture, cook the pasta until just al dente to prevent it from softening too much during baking.
02 - Use freshly grated cheeses for optimal melting and creaminess.
03 - Drain excess fat from cooked meats to avoid a greasy finished dish.
04 - Broil the casserole for 2-3 minutes at the end for a golden, crisp cheese crust, watching carefully to prevent burning.
05 - Store leftovers in an airtight container in the refrigerator for up to three days or freeze individual portions for up to two months.
06 - For a spicier version, add extra red pepper flakes or substitute with hot Italian sausage.
07 - Garnish with fresh basil or parsley just before serving for a burst of color and freshness.

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