Mommies Magazine

Pepperoni Spaghetti Bake

Posted on 29. Apr, 2008 by Nanette in Recipes

In the mood for Italian? Give this recipe a try!

Here is what you’ll need:

1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap

How to Prepare It:

Place a large pot of water over high heat. Bring to a rapid boil. Boil spaghetti as directed on the package. Drain and rinse.

Place ground chuck in a large skillet over medium high heat. Add onion, green pepper and mushrooms. Cook until meat is browned. Be sure to crumble the meat. Drain.

Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined. Simmer for 15 minutes.

Place the eggs and milk in a large bowl and blend. Place the spaghetti in the egg mixture and toss to cover.

Lightly spray a large baking dish with a non stick cooking spray. Place half of the spaghetti mixture into the bottom of the pan. Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.

Put the casserole in the refrigerator to cool. Once cooled, wrap with the freezer wrap. Freeze for up to 2 months.

To reheat thaw the casserole overnight in the refrigerator. Preheat oven to 350 degrees. Cover the casserole with aluminum foil. Bake 45 minutes. Uncover and top the casserole with the pepperoni and 2 cheeses. Continue to bake another 15 minutes or until cheese has completely melted.

Written by Nanette

Nanette is a part-time work at home mom of two beautiful kids - a boy and a girl and is married to the man of her dreams, her soul mate and best friend. She blogs over at AMomBlog.com where she's living and loving life as a mom!

See all posts by Nanette

Tags: Recipes, spaghetti