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Pizza Pasta Casserole

2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni

In a large skillet, cook beef and onion over medium heat until meat is
no longer pink; drain. Stir in spaghetti sauce and pasta.
Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with
cheese. Arrange pepperoni over the top. Cover and freeze one
casserole for up to 3 months. Bake the second casserole,
uncovered, at 350° for 25-30 minutes or until heated through.

Printed from tasteofhome.com Oct 12, 2008

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Pizza Pasta Casserole cont.

To use frozen casserole: Thaw in the refrigerator overnight.
Bake at 350° for 35-40 minutes or until heated through.

Yield: 2 casseroles (8-10 servings each).