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Pizza Pasta Casserole
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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.
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).
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Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |