1 pound ground beef
1 pound bulk Italian sausage
1 medium onion, chopped
1 cup sliced fresh mushrooms
4 cans (8 ounces each) no-salt-added tomato sauce
2 cans (15 ounces each) pizza sauce

1 package (16 ounces) penne pasta
1 cup of water
1 can (6 ounces) tomato paste
1 package (3-1/2 ounces) sliced pepperoni
1 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese, divided


-In a wide skillet, cook beef, sausage, onion, and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain.

-Transfer meat mixture to a greased 6-qt. slow cooker. Mix in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni, and Italian seasoning. —-Cook, covered, on low until pasta is tender, 2-3 hours.

-Stir completely; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. -Sprinkle remaining cheese over top. Cook, and covered, until cheese is melted, 15-20 minutes longer.

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