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Meat Lover’s Pizza Hot Dish

I make this hearty casserole for the men who help us out during harvest time. Every year they say it’s the best, hands down. Throw in any pizza toppings your family likes—Canadian bacon, black olives and green peppers are some of our picks. —Brook Bothun, Canby, Minnesota
  • Total Time
    Prep: 25 min. Cook: 3-1/4 hours
  • Makes
    10 servings


  • 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 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 large 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. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours.
  • Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.
Nutrition Facts
1-1/3 cups: 653 calories, 35g fat (14g saturated fat), 99mg cholesterol, 1482mg sodium, 52g carbohydrate (9g sugars, 6g fiber), 36g protein.

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