Italian Spaghetti Bake

*This recipe makes a casserole for now and one to freeze for a later date*

Ingredients:
2 pkgs. (one 16 oz. and one 8 oz.) spaghetti
1 1/2 lbs. ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 oz. each) tomato sauce
1 pkg. (8 oz.) sliced pepperoni
1 can (8 oz.) mushroom stems and pieces, drained
1 can (3.8 oz.) sliced ripe olives, drained
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. garlic salt
1/4 tsp. pepper
4 c. (16 oz.) shredded part-skim mozzarella cheese
1/2 c. grated Parmesan cheese
Directions:
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 9x13 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 degrees 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 degrees for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Pin It