Friday, July 1, 2011

Italian Spaghetti Bake

This is my favorite way to have spaghetti! I always make two and freeze the second (or share). However, you can easily cut this recipe in half. I recently made some for a neighbor friend after he joked on Facebook about the kids eating PB&J all week while Mom was out of town. It was easy enough to make and share. As I was putting it together Bill said, "You're adding all those veggies! Their kids are NOT going to like that!" Guess what? They did and even requested the recipe. Here you go, Christins! So glad you liked it. Enjoy!


2 pkgs spaghetti (we like to use whole wheat, but you can use any)
1-1/2 pounds ground beef (or use half ground Italian sausage)
1 lg. green pepper, chopped
1 med onion, chopped
2 cans (15 oz ea) tomato sauce
1 pkg (8 oz) pepperoni, sliced
1 pkg sliced, fresh mushrooms
1 can (3.8 oz) sliced olives, drained (I usually omit)
1/2 t dried basil (fresh if you have it!)
1/2 t dried oregano
1/4 t garlic salt
1/4 t pepper
3 c (12 oz) shredded mozzarella
1/2 c grated Parmesan (I use Parmigiano Reggiano)

Preheat oven to 350 degrees. Cook spaghetti according to package directions. Meanwhile, in large saucepan, cook the beef, green pepper and onion over medium heat until the meat is no longer pink, drain. Stir in tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.

Spoon 1 cup of meat sauce into two greased 13 x 9 x 2 inch baking dishes. Top each with 2-1/2 c spaghetti, 1-1/2 c meat sauce and remaining spaghetti and meat sauce. Sprinkle with cheeses. Bake uncovered at 350 degrees for 20-25 minutes or until heated through. Serve with salad and garlic bread and eat up! Yum!

Yield: 2 casseroles at 8-10 servings each.

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