Spaghetti Bake

Great for large gatherings.  Or freeze and save.


  • 1 package spaghetti
  • 1 pounds ground beef
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1/2 can 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 pepper
  • 4 cloves minced garlic
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese


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.

Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in.
baking dishes. Layer with spaghetti and remaining meat mixture.
Sprinkle with cheeses.

Bake the casserole, uncovered, at 350° for 20-25 minutes or until heated

Cover and freeze one casserole for up to 3 months.

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. Yield: 2 casseroles (8 servings each).


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