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Italian Spaghetti Bake

Italian Spaghetti Bake
This hearty casserole recipe makes two large baking dishes. The tasty layers of meat sauce, spaghetti and gooey cheese are sure to appeal to pizza-loving kids…and adults. You'll bring home empty pans when you take this to a potluck. —Janice Fredrickson, Elgin, Texas
16 ServingsPrep: 20 min. Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Italian Spaghetti Bake (continued)

Directions (continued)

  • 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).
Nutrition Facts: 1 serving (1 piece) equals 309 calories, 13 g fat (6 g saturated fat), 41 mg cholesterol, 543 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013