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Italian Spaghetti Bake

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 mozzarella cheese

Printed from tasteofhome.com Oct 10, 2008

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Italian Spaghetti Bake cont.

1/2 cup grated Parmesan cheese

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).