Italian Spagetti Bake By Lesley Templeton
24 oz spaghetti or thin spaghetti 3.8 oz. can sliced olives, drained
1 ½ lbs. of ground beef ½ tsp. dried basil
1 large green pepper, chopped ½ tsp. dried oregano
1 medium onion, chopped ¼ tsp garlic salt
45 oz. tomato sauce ¼ tsp. pepper
8 oz. sliced pepperoni, quartered 3 C. mozzarella cheese
8 oz. can of mushrooms, drained ½ C. grated parmesan cheese
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, cook the beef, green pepper and onion over medium heat until meat is done, then drain. Stir in tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
Spoon 1 C. meat sauce into 2 13x9 pans. Split the noodles in half and put over sauce in pans. Split the rest of meat sauce between 2 pans. Cover with cheeses.
Bake uncovered @ 350 for 20-25 minutes or until heated through.
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