Kids, of any age, who like both pizza and spaghetti will enjoy this casserole recipe.
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6 ounces uncooked dried spaghetti, broken in half
3/4 pound lean ground beef or mild Italian sausage
1 small (1/2 cup) green bell pepper, chopped
1 small (1/2 cup) onion, chopped
1 (22- to 26-ounce) jar garden-style pasta sauce
3.5 ounces pepperoni slices
10 (3/4-ounce) slices Land O Lakes® Provolone Cheese, quartered
Heat oven to 350°F.
Cook spaghetti according to package directions. Drain.
Cook ground beef in 10-inch skillet over medium heat, stirring occasionally, 5-6 minutes or until browned. Drain off fat. Add green pepper and onion. Continue cooking 2-3 minutes or until vegetables are crisply tender. Stir in cooked spaghetti and pasta sauce; mix well.
Spoon half of spaghetti mixture into greased 8-inch square baking dish; top with half of pepperoni. Cover with half of cheese. Repeat layering.
Bake 30-35 minutes or until mixture is heated through.
Sure, you could just toss a pound of pasta with the usual red sauce (nothing wrong with that). But spaghetti is way more versatile than that. Here are eight fresh ways to use your favorite dinner recipe staple.