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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This hearty casserole recipe makes two large baking dishes. The tasty layers of meat sauce, spaghetti and gooey cheese are sure to appeal to pizza-loving kids…and adults. You'll bring home empty pans when you take this to a potluck. Ingredients:
2 packages (one 16 ounces, one 8 ounces) spaghetti |
1-1/2 pounds ground turkey or 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 |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, 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.
2. Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
3. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 2 casseroles (8 servings each).
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