My husband, Mark, and I host Wednesday night dinners at our church. It's a fun way to help others and to experiment with different recipes. No matter how many times I prepare it, this remains a favorite.—Becky Carnell, Rowlett, Texas
- 4 pounds spaghetti, broken into 2-inch pieces
- 5 to 7 quarts spaghetti sauce
- 3 to 4 pounds sliced pepperoni
- 3 pounds shredded mozzarella cheese
- Cook spaghetti according to package directions; drain. In six greased 13-in. x 9-in. baking dishes, layer equal amounts of spaghetti, sauce and pepperoni. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese bake 15 minutes longer. Yield: 50-60 servings.
Originally published as Pizza Casserole in Taste of Home April/May 1996, p54
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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