Italian Spaghetti Bake

Total Time Prep: 20 min. Bake: 20 min.
Yield 2 casseroles (8 servings each)
Test Kitchen Approved
This hearty casserole recipe makes two large baking dishes. The tasty layers of meat sauce, spaghetti and gooey cheese are sure to appeal to pizza-loving kids…and adults. You'll bring home empty pans when you take this to a potluck. —Janice Fredrickson, Elgin, Texas

Ingredients

  • 2 packages (one 16 ounces, one 8 ounces) spaghetti
  • 1-1/2 pounds ground beef
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1 package (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
  • 4 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, 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.
  2. Spoon 1 cup meat mixture into each of two greased 13x9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
  3. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts

1 each: 415 calories, 18g fat (8g saturated fat), 57mg cholesterol, 841mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 25g protein.

This hearty casserole recipe makes two large baking dishes. The tasty layers of meat sauce, spaghetti and gooey cheese are sure to appeal to pizza-loving kids…and adults. You'll bring home empty pans when you take this to a potluck. —Janice Fredrickson, Elgin, Texas
Recipe Creator

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