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Italian Spaghetti Bake
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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
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
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |