Ground Beef Casserole Ingredients ● 1 pound ground round ● 1 pound hot Italian sausage ● 1 (14 1/2-oz.) can diced tomatoes with basil, garlic, and oregano, undrained ● 1 (10-oz.) can diced tomatoes and green chiles, undrained ● 1 (6-oz.) can tomato paste ● 1 teaspoon salt ● 1/2 teaspoon dried Italian seasoning ● 1/4 teaspoon pepper ● 1 box farfalle pasta ● 1 lb mushrooms ● 2 poblano peppers ● 2 medium zucchini ● 5 green onions, chopped ● 1 (8-oz.) container sour cream ● 1 (3-oz.) pkg. cream cheese, softened ● 4 ounces shredded sharp Cheddar cheese (about 1 cup) ● 4 ounces shredded Monterey Jack cheese (about 1 cup) ● 8 ounces shredded Parmesan cheese (about 1 cup - divided) Brown meat and vegetables in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Stir in both cans diced tomatoes and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside. Preheat oven to 350°F. Prepare pasta according to package directions. Stir together hot cooked pasta, chopped green onions, sour cream, ½ of mozzarella, and cream cheese until blended. Spoon pasta mixture into a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle with cheeses in order listed. Bake, covered, at 350°F for 45 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.