Meat Lovers Baked Pasta Recipes

Steps:

• Add meats to deep, large non-stick skillet. *If not using non-stick pan, add a little olive oil to pan first so it won't stick. Sprinkle EVENLY rest of meat mixture ingredients over meats. Stir meats to mix in herbs and spices. Cook over medium heat til meat is no longer pink. Break up meat as you go along, but just don't overdo it. You don't want tiny, overly fine pieces. Drain grease. Pour into large heavy-bottomed pot. Add rest of ingredients EXCEPT mushrooms, and stir/fold to mix well. Now add the mushrooms, if desired. Heat over medium heat til simmering. Lower heat to just a simmer and cook, stirring every so often, for about 35-45 minutes. (*I put a lid on it so I don't get splatters everywhere. And stir and watch pot often so it doesn't scortch on the bottom because this is a nice, thick sauce.) Serve over hot, cooked and well drained spaghetti, thin spaghetti, mostaccioli, penne, or rotini noodles. *Or Use for lasagna. Serve with tossed salad, garlic bread and parmesan cheese on the side if desired. ENJOY! *Freezes very well, too.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
• Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
• Preheat the oven to 450 degrees F.
• Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
• Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
• Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
• Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.