Italian Spaghetti Bake Recipe

Ingredients

• 2 packages (one 16 ounces, one 8 ounces) spaghetti
• 1-1/2 pounds ground beef
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1 package (8 ounces) sliced pepperoni
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 can (3.8 ounces) sliced ripe olives, drained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 1/2 cup 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 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).

Italian Spaghetti Bake published in Taste of Home August/September 2004, p38