2 pounds ground beef
1 large onion, chopped
3-1/2 cups spaghetti sauce
1 package (16 ounces) spiral or cavatappi pasta, cooked and drained
4 cups shredded part-skim mozzarella cheese
8 ounces sliced pepperoni
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
Transfer to 2 greased 13x9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.
1 serving: 301 calories, 15g fat (6g saturated fat), 46mg cholesterol, 545mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 19g protein.
Recipe Credit | Taste of Home
Originally published as Pizza Pasta Casserole in Quick Cooking May/June 1999