Recipe from: Keeping Up with the Joneses
1 16 oz box campanelle or wagonwheel pasta (but really any shape will work)
1 lb. ground beef
1 lb. bulk Italian sausage
1 yellow onion, diced
1 diced green bell pepper
1 clove garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1 jar alfredo sauce (15-17 oz.)
1 large jar spagetti sauce (16-17 oz.)
1 jar salsa (16 oz.)
2 c. shredded mozarella
2 c. shredded cheddar cheese
1. Cook pasta al dente according to the package directions.
2. Brown ground beef, sausage, onion and green pepper. Add garlic near end of browning time. Drain well.
3. Mix together pasta and meat mixture in large greased baking dish (at least a 9"x13" or 3 quarts). Mix together all the dried herbs and roll between your hands to crush over the pasta. Mix in alfredo sauce, spaghetti sauce and salsa. Stir together gently to combine.
4. Top with mozzarella and cheddar cheese. Cover tightly with foil (spray foil with cooking spray so it won't stick to the cheese.) and bake in a preheated 375° oven for 60 minutes.
**This makes a LOT of food. But it's delicious!