Italian Spaghetti Bake

Italian Spaghetti Bake
Italian Spaghetti Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    packages (one 16 ounces, one 8 ounces) spaghetti

  • 1-1/2

    pounds 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

    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

•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. •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. •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. •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). Nutrition Facts: 1 serving (1 piece) equals 309 calories, 13 g fat (6 g saturated fat), 41 mg cholesterol, 543 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

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