Pizza Spaghetti Casserole

Sunday Dinner Idea

Okay, today I am going to finish shopping, or try at least, check in at work, maybe do a little baking and get dinner on the table. What I need is a Christmas miracle. I need a dish for supper that’s not only fast and easy but of course, it has to be tasty. I found this one from Southern Living magazine. This is what they wrote: Destined to become your kids’ new favorite meal, this easy casserole recipe combines classic family favorites such as pepperoni pizza and traditional spaghetti. Unbaked, the casserole can stay frozen for up to a month so prepare extras and save for a busy day…. like today! Enjoy…

Pizza Spaghetti Casserole

We preferred turkey pepperoni, so you don’t get a greasy appearance. Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.

12 ounces uncooked spaghetti

1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

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