It’s Cheese Lover’s Day

Oh look, it’s National Cheese Lover’s Day – again. Seems to come around every January 20th. Aren’t we lucky? In the past, we’ve done all sorts of wonderful things featuring cheese front and center.

We’ve done Spicy Cheese Pinwheels (great for Game Day), an over-the top Four Cheese Portobello Grilled Cheese Sandwich (yum!) and celebrated all things cheese with an awesome assortment of Cheese Hors d’Oeuvres. Kiddo and I have been in 7th Heaven. But Hubby, not so much. He’s such a strange cheese-lover-hater. Orders extra cheese on his pizza, but won’t eat just a cheese pizza. Smothers Nachos in cheese, but won’t put cheese on a taco. Likes grilled cheese sandwiches, but orders no cheese on his burgers. Very strange man who will not sprinkle Parmesan on spaghetti, yet devours Lasagna with several cheese layers.

Since I wanted to include Hubby in our National Cheese Lover’s Day celebration, I decided to make something featuring cheese in a supporting roll rather than the star of the show. With shell pasta and a meat sauce, this Italian Pasta Bake has enough cheese that you know it’s there, but not so much that you don’t get all the flavors enveloped in this yummy bake.

Happy National Cheese Lover’s Day – and happy Saturday. Have a blessed and wonderful day!

Italian Pasta Bake
1 Yellow Onion
2 Garlic Cloves
3 Roma Tomatoes
1 (4 oz) can Sliced Mushrooms
1 lb Ground Beef
1 lb Italian Sausage
1 (24 oz) jar Pasta Sauce
1 (14 oz) can Diced Tomatoes
1-1/2 teaspoons Italian Seasoning
3 cups Medium Pasta Shells
3/4 cup shredded Italian Cheese Blend
3/4 cup shredded Mozzarella Cheese
1/4 cup shredded Parmesan Cheese

Peel and dice onion. Peel and mince garlic. Slice tomatoes into rounds. Drain canned mushrooms. Set everything aside until ready to use.

In a large skillet, cook beef, Italian Sausage and unions until the meat is no longer pink, about 15 minutes. Add garlic, cook 1 minute longer. Drain excess grease from the skillet. Stir in pasta sauce, canned diced tomatoes with juices and drained sliced mushrooms. Season with Italian Seasoning. Bring meat sauce to a boil. Reduce heat and simmer, uncovered, for 20 minutes.

Heat oven to 350-degrees. Bring a pot of salted water to a boil; cook pasta according to package directions. Once cooked, drain shells. Meanwhile, in a mixing bowl, toss the cheeses together and set aside.

Add pasta to the meat sauce; gently stir in the sliced fresh tomatoes. Transfer to a large casserole dish. Spread out and set aside.

Sprinkle shredded cheese mixture over the casserole. Place in the heated oven; bake for 20 minutes or until bubbling and heated through.

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 Have mercy on me, O God; have mercy on me,
for in You I take refuge.