Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 lb Italian sausage, casings removed
  • 1 cup diced Canadian bacon or lean ham
  • 6 oz turkey pepperoni, sliced thin
  • 12 oz high-fiber or whole wheat penne
  • 24 oz low-sugar marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cups shredded part-skim mozzarella
  • 1/2 cup freshly grated parmesan
  • 1/2 green bell pepper, finely diced

Instructions:

  1. Boil the penne in heavily salted water. Pull it exactly 4 minutes before the package's 'al dente' instructions to ensure it remains firm during baking. Drain and toss with a splash of olive oil.
  2. In a heavy skillet, brown the ground beef until no pink remains. Remove and drain in a fine mesh strainer to remove excess fat.
  3. Repeat the browning process with the Italian sausage, breaking it into small crumbles. Drain thoroughly to maintain a clean flavor profile.
  4. Sear the diced Canadian bacon or ham in the skillet until the edges are crispy and mahogany-colored.
  5. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the par boiled pasta, browned beef, cooked sausage, seared ham, marinara sauce, oregano, and red pepper flakes.
  6. Transfer the mixture to a 9x13 inch baking dish. Spread evenly to ensure every corner gets cheese coverage.
  7. Top with shredded mozzarella, grated parmesan, diced green bell peppers, and turkey pepperoni slices.
  8. Bake for 30 minutes until the cheese is velvety and melted, and the pepperoni has reached a shattering, crispy texture.