Pizza Pasta Casserole Recipe

Pizza Pasta Casserole

2 lbs ground beef (use 93/7 to lower fat!)

½ large onion, chopped

2 jars (28 oz each) spaghetti sauce

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

4 cups (16 oz) shredded mozzarella cheese

8 oz. sliced pepperoni (I use turkey pepperoni, it's way less fat!)

In a large skillet, cook beef and onions until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13x9x2 baking dishes, evenly. Sprinkle with cheese on both. Arrange pepperoni over the top of both. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, @ 350 for 25-30 min. or until heated through.

To use frozen casserole: Thaw in fridge overnight Bake @ 350 for 35-40 min. or until heated through.

Yield: 2 casseroles (8-10 servings each)

Pizza Pasta Casserole