A cheesy baked cellentani pasta built with ground beef, Italian sausage, eight garlic cloves, green pepper, onion, tomato paste, marinara, and two alfredo sauces. Four cups of Colby jack on top, baked at 380 and broiled until golden. High protein, deeply satisfying, and the kind of comfort food worth coming back to.
Cellentani holds sauce better than spaghetti. That is the whole argument.
Ingredients
• 1lb ground beef
• 1lb Italian mild sausage
• I green pepper (chopped)
• 1/2 yellow onion (chopped
• 8 garlic cloves (chopped)
• 1 15 oz. diced tomatoes
• 1 4oz. Can tomato paste
• 1 jar marinara
• 1 jar tomato sauce
• Fresh Basil
• 15 oz Cellentani Protein+ pasta
• 1 jar roasted garlic parmesan
• 1 jar, garlic & caramelized onion
• 4 cups Colby jack cheese
Method
• Preheat oven to 380
• Add beef & sausage to pan and cook
• Chop your veggies
• In separate pan add your veggies: green pepper, onion, garlic
• Combine meat and veggies
• Add tomato paste
• Add marinara and tomato sauce, cook down
• Boil cellentani pasta
• Strain & add back to pot
• Add and stir both garlic parm & caramelized onion sauce to pasta
• Layer pasta in casserole dish first
• Next add layer of meat sauce
• Top with Colby cheese
• Place in oven for 15 mins
• Boil on HI for 5 mins.
• Serve with fresh basil, enjoy!
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3 Comments
Cavatapi my guy that’s what that’s called
"semi home made" proceeds to add three whole jars of various prego sauces
Oh my goodness 😳 that looks so good. I'm baking that today!!!😊😊😊❤❤❤❤