Prep 30 mins
Cook 25 mins
One of my many aunts passed this simple recipe along to me years ago and it's now a family favorite. Its incredibly easy to make. I usually use more cheese than the recipe calls for. I also usually brown the ground beef with a little garlic.
- 1 lb ground beef
- 2 cups mozzarella cheese
- 1⁄2 lb spaghetti
- 1 (28 ounce) jarragu chunky garden vegetable spaghetti sauce
- 1⁄2 lb pepperoni
- cooking spray
- First, cook the spaghetti according to the package directions. Set aside and let cool a bit.
- Brown the ground beef until well-cooked and then stir in the sauce. Let simmer for about 10 minutes.
- Spray a 9 by 12 glass casserole dish with cooking spray. Spread a little of the sauce mixture on the bottom of the pan and then top with a layer of spaghetti. Add another (thicker) layer of sauce, followed by a layer of pepperoni and a layer of cheese. Repeat until you are out of sauce, ending with a layer of cheese.
- Bake in a 350 degree oven about 25 minutes or until the cheese is completely melted and bubbling.
Made this dish for my grandchildren and they really liked it. Of course, what's not to like -- it has spaghetti sauce, cheese and pepperoni! Will definitely make this dish for them again!! Will also share the recipe with my daughter as it is a great go-to recipe that is easy to make and really tasty. Made for Spring PAC, 2012.
I use Prego spaghetti sauce rather than ragu. Also the cheese to put on top is the Kraft italian blend that has white and yellow cheeses in it. We have this at my house at least every two weeks, my kids love it!
I used this easy recipe as inspiration & think it could easily be adapted to any familes tastes. I added things we enjoy on pizza or in spagetti sauce. I used whole wheat pasta, ground turkey mixed with italian sauage seasoning, low fat cheese, and added green peppers, onions, mushrooms, and parmesan cheese. I also decreased the pepperoni to 1/4 pound and found it enough to flavor the casserole for our family. Thank you for sharing your recipe. Made for Fall '09 Pick A Chef.