Sunday Supper Casserole

Sunday should be a day of rest but fixing dinner often makes inroads into a peaceful afternoon. This dish is always a favorite for us and for me as it goes together quickly and tastes good, too. All you need is some garlic bread and a salad and dinner is on the table. You can use any kind of pasta but stick to the penne, elbow, or spiral type so the sauce can get into all the nooks and crannies! You can always have grated cheese on the table in case someone doesn't feel they have enough. We keep a dispenser of chili flakes around for our son who likes more heat to his food.

Sunday Supper Casserole
2-½ cups uncooked pasta
½ pound lean ground beef
½ pound ground pork
1 small onion, finely chopped
6 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
½ cup chicken broth
1 6-ounce can of tomato paste
1 teaspoon Italian seasoning
½ teaspoon chili flakes
½ teaspoon dried oregano
½ teaspoon salt
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon pepper
1 teaspoon fennel seeds*
½ cup grated Romano or Parmesan cheese
1-1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Vegetable oil spray a large oven-proof baking dish.

In a large frying pan, crumble and brown the ground beef and pork. Add the onion and garlic and continue cooking until they are softened. Add everything except the cheeses and bring to a simmer. Stir in the uncooked pasta and Romano or Parmesan cheese. Place the mixture in a large baking pan and spread out evenly. If it seems too dry, you can add a bit more chicken broth. Top with the mozzarella cheese and bake in preheated, 350-degree oven until cheese is melted and bubbling hot.

*The fennel seeds give it that sausage/Italian taste.