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Ingredients Jump to Instructions ↓

  1. 2 packages (one 16 ounces, one 8 ounces) spaghetti

  2. 1-1/2 pounds ground beef

  3. 1 large green pepper, chopped

  4. 1 medium onion, chopped

  5. 2 cans (15 ounces each ) tomato sauce

  6. 1 package (8 ounces) sliced pepperoni

  7. 1 can (8 ounces) mushroom stems and pieces, drained

  8. 1 can (3.8 ounces) sliced ripe olives, drained

  9. 1/2 teaspoon dried basil

  10. 1/2 teaspoon dried oregano

  11. 1/4 teaspoon garlic salt

  12. 1/4 teaspoon pepper

  13. 4 cups (16 ounces) shredded part-skim mozzarella cheese

  14. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti. Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 2 casseroles (8 servings each).

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