When you need a little something more than the traditional spaghetti dinner, this should do the trick! It’s spaghetti that’s baked with some additional surprises! Instead of the seasonings listed below, we used Italian seasoning.
Note: this recipe will make 2 large baking dishes full of casserole. You can manipulate the recipe to fit your desired amount.
1 (16 oz) + 1 (8 oz) packages spaghetti
1 1/2 pounds ground beef
1 large green pepper, chopped
2 cans (15 ounces each) tomato sauce
1 packed (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
3 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Cook spaghetti. In a large saucepan, cook beef, green pepper and onion over medium heat until meat is no longer pink. Drain meat mixture. Stir in tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti. Spoon in 1 cup meat sauce into each of 2 greased 13x9x2 in. baking dishes. Top with 2 1/2 cups spaghetti, 1 1/2 cups meat sauce, and remaining spaghetti and meat sauce, alternating. Sprinkle with cheeses. Bake, uncovered at 350 for 20-25 minutes or until heated through.
(Recipe adapted from Taste of Home)