Ingredients
2 packages (one 16 ounces, one 8 ounces) spaghetti1-1/2 pounds ground beef1 large green pepper, chopped1 medium onion, chopped2 cans (15 ounces each) tomato sauce1 package (8 ounces) sliced pepperoni1 can (8 ounces) mushroom stems and pieces, drained1 can (3.8 ounces) sliced ripe olives, drained1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon garlic salt1/4 teaspoon pepper4 cups shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese
Preparation
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
Spoon 1 cup meat mixture into each of two greased 13x9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
