Pizza Pasta Casserole

Found this recipe in Taste of Home's 2000 Quick Cooking Annual Recipes on page 116. This is wonderful.  You can put into a large casserole dish to serve a larger group, bake for 20 minutes then check every 5 minutes to make sure fully cooked through.  Yields 2 casseroles (8-10 servings each)  

Dinner is served!!! Has been so long since trying a new recipe. Only problem, it's huge!!!! Glad I like #leftovers

In a large skillet, cook beef and onion until meat is no longer pink; drain.  Stir in spaghetti sauce and pasta. Transfer to 2 greased 13in x 9in x 2in backing dishes.  Sprinkle with cheese (I just completely covered the casserole).  Arrange pepperoni over the top.  Cover and freeze one casserole for up to 3 months.  Bake the 2nd casserole, uncovered, at 350* for 25-30 minutes or until heated through.  To the frozen casserole: Thaw in the refrigerator overnight.  Bake at 350* for 35-45 minutes or until heated through.

2 lbs ground beef

1 large onion, chopped

2 jars (28 oz each) spaghetti sauce

4 cups (16 oz) shredded mozzarella cheese

1 pkg (16 oz) spiral pasta, cooked & drained

8 oz sliced pepperoni

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