Prep: 25 min.
Bake: 30 min.
Stand: 5 min.
Calories 254, Total Fat (g) 12, Saturated Fat (g) 3, Cholesterol (mg) 39, Sodium (mg) 644, Carbohydrate (g) 21, Fiber (g) 3, Protein (g) 16, Vitamin A (DV%) 8, Vitamin C (DV%) 47, Calcium (DV%) 2, Iron (DV%) 11, Percent Daily Values are based on a 2,000 calorie diet
3/4 cup shredded pizza cheese or Italian cheese blend
2 cups mashed potatoes,* or refrigerated mashed potatoes
8 ounces lean ground beef
4 ounces bulk sweet Italian sausage
1/2 cup chopped onion (1 medium)
2 cups sliced zucchini or yellow summer squash
1 (14 1/2-ounce) can chunky pasta-style tomatoes
1/3 cup tomato paste
1/4 teaspoon pepper
Preheat oven to 375ºF.
Stir in 1/2 cup of the cheese into the potatoes; set mixture aside.
In a large skillet cook ground beef, sausage, and onion until meat is no longer pink and onion is tender.
Stir in squash, undrained tomatoes, tomato paste, and pepper.
Bring to boiling.
Transfer the mixture to a 2-quart casserole.
Spoon mashed potato mixture into a large pastry bag fitted with a large round tip.
Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered.
(Or, spoon mashed potato mixture in mounds on top of hot mixture.)
Sprinkle with remaining cheese.
Sprinkle with paprika, if desired.
Bake for 30 minutes or until mashed potato top is golden brown.
Let stand 5 minutes before serving.
Sprinkle with fresh flat-leaf parsley.
Makes 6 servings.