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  • 2 lbs ground beef
  • 1 large onion, chopped
  • 3-1/2 cups spaghetti sauce
  • 1 pkg. (16 oz) spiral pasta, cooked and drained
  • 4 cups (16 oz) shredded mozzarella cheese
  • 8 oz sliced pepperoni


Servings 8
Cooking time 25mins


Step 1

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 9x13 pans. 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.

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