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Title: Meatball And Penne Casserole
Yield: 10 Servings

Ingredients

      4 c  penne noodles-about 3/4 lb.
      1    egg
      2 lb ground beef
      1 c  fresh bread crumbs
      2 ts dried thyme ( or 2 tsp.
           -chopped fre; sh)
      1 tb vegetable oil
      1 lg onion, chopped
      1 c  chopped green onions
      4 cl garlic, minced
      1    sweet green or red pepper,
           -coarsely; chopped
      3 c  sliced mushrooms-about 1/2
           -pound
      2 c  sliced celery
      1 ts each dried oregano and basil
      2    cans (each 14 oz.) tomato
           -sauce
    1/2 c  chopped fresh parsley
    1/2 lb mozzarella cheese, shredded
    1/4 c  freshly grated parmesan
           -cheese

Instructions

In large pot of boiling water, cook penne for 8 to 10 minutes or until
tender but firm. Drain and rinse under cold water; drain again and
set aside.

In bowl, beat egg; mix in beef, bread crumbs and thyme. Shape into 1
inch balls.

In large heavy Dutch oven, heat oil over medium heat; cook meatballs,
in batches if necessary, for about 10 minutes or until no longer pink
inside. Drain off fat.

Add onion and green onions; cook for 2 minutes. Stir in garlic, green
pepper, mushrooms, celery, oregano and basil; cook for 2 minutes.

Add tomato sauce, parsley, penne and half of the mozzarella cheese;
stir gently to mix. Sprinkle with Parmesan and remaining mozzarella
cheese. (Casserole can be prepared to this point, covered and cooled
in refrigerator and stored for up to 2 days, or frozen in airtight
container for up to 3 months; thaw before continuing.)

Bake, covered, in 350°F oven for 20 minutes; uncover and bake for 10
to 15 minutes longer or until bubbly. Makes about 10 servings.
Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian
Living's Family Cookbook.

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