Italian Spaghetti Bake Sharon Benda
16 oz. spaghetti
1 12/ lb. Ground beef
1 lg. green pepper, chopped
1 medium onion, chopped
2 – 15 oz. cans tomato sauce
1 pkg. sliced pepperoni
1 – 8 oz. can mushroom stems and pieces, drained
1 can (3.8 oz) sliced ripe olives, drained
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Cook spaghetti according to directions. Meanwhile, in a large pan, 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 sauce into each of two greased 13 x 9 x 2 inch baking dishes. Top each with about 2 ½ cups spaghetti, 1 ½ cup meat sauce and remaining spaghetti and meat sauce. Sprinkle with cheeses. Bake, uncovered at 350° for 20-25 minutes or until heated through. Yield: 1 casseroles – 8-10 servings each).