Italian Spaghetti Bake

By ezunich

Ingredients

• 2 packages (one 16 ounces, one 8 ounces) spaghetti
• 1-1/2 lbs 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 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp garlic salt
• 1/4 tsp pepper
• 3 cups (12 ounces) shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

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. x 2-in. baking dishes. Top each with about 2-1/2 cups spaghetti, 1-1/2 cups meat sauce, and remaining spaghetti and meat sauce. Sprinkle with cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Makes 2 casseroles