A Better Marzetti - cooking recipe

Ingredients

8 ounces rotini pasta (whole wheat)
1 tablespoon olive oil
1 cup celery, sliced fine
1 small onion, minced
1/2 green pepper, minced
1 cup fresh mushrooms, chopped
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 teaspoons salt
1 lb lean ground beef
8 ounces sweet Italian sausage, casing removed
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
2 tablespoons chopped parsley
2 cups cheese, Italian blend, shredded

Preparation

Adjust an oven rack to middle postition. Grease a 13x9 in baking dish and set aside. Pre-heat oven to 350 degrees.
Bring 4 qts water to boil in large pot. Add pasta and 1 tsp salt and cook, stirring often, according to package directions. Drain pasta and transfer to baking dish.
Meanwhile, heat oil in a large skillet over medium heat. Brown beef and sausage until no longer pink- drain excess grease. Add celery, onion, bell pepper, mushrooms and 1 tsp salt and cook, stirring ocassionally, until softened, 5 to 7 minutes. Stir in garlic, oregano, pepper flakes, and 1 tsp pepper and cook until fragrant, about 30 seconds.
Stir in tomato sauce and diced tomatoes, bring to a simmer and cook until flavors are blended, about 5 minute Stir in parsley and season with salt and pepper to taste. Set aside, off heat.
Sprinkle 1 cup of cheese evenly over pasta. Then pour meat mixture on top of this. Then sprinkle reamaining 1 cup of cheese evenly on top of meat mixture.
Place baking dish on a baking sheet, covering with foil. Bake in the pre-heated oven about 45 minutes, until sauce is bubbling. Remove foil and bake another 15 minutes, until top is spotty brown. Cool 5-10 minutes before serving.
Enjoy.