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
SERVINGS
|
16-20
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
20 min.
|
TOTAL
|
40 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
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
DIRECTIONS
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, 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 sauce into each of two greased 13-in. x 9-in. baking dishes. Top each with about 2-1/2 cups spaghetti and meat sauce. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated though. Yield: 2 casseroles (8-10 servings each).