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Italian Spaghetti Bake Recipe

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This recipe for Italian Spaghetti Bake, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Wolf
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg 8 oz spaghetti, 1-1/2 pounds ground beef (or turkey if you wantAWT it a little healthier), 1 large green pepper-chopped, 1 medium onion - chopped, 2 cans (15 oz each) tomato sauce, 1 pkg (8oz) sliced pepperoni, 1 can (8oz) mushroom stems and pieces - drained, 1 can (3.8oz) sliced ripe olives - drained (we don't put in the peppers, mushrooms or olives and it's still really tasty!), 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp garlic salt, 1/4 tsp pepper, 3 cups (12 oz) shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.

Directions:
Directions:
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, cook the beef green pepper and onion over medium heat until it is no longer pink and drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti. Spoon 1 cup meat sauce into each of 2 greased 13x9 baking dishes. Top each with about 2-1/2 cups spaghetti and meat sauce. Sprinkle with cheeses. Bake uncovered at 350 for 20-25 minutes or until heated through.

Number Of Servings:
Number Of Servings:
2 casseroles/ 8-10 servings each
Personal Notes:
Personal Notes:
This is one of Doug's favorites! It's a potluck size, so you can cut it in half or if you have a hungry family, you can make the whole thing and save it for a snack:)

 

 

 

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