Italian Spaghetti Bake
The recipe Italian Spaghetti Bake could satisfy your Mediterranean craving in roughly 40 minutes. This recipe serves 16. One portion of this dish contains about 25g of protein, 19g of fat, and It works well as a reasonably priced main course. Head to the store and pick up pepper, oregano, onion, and a few other things to make it today.
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.
Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in. baking dishes.
Layer with spaghetti and remaining meat mixture.
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.