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.
(28 ounce) jar ragu chunky garden vegetable spaghetti sauce
Serving Size: 1 (188) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 330 g55 %
Total Fat 36.7 g56 %
Saturated Fat 15 g75 %
Cholesterol 120.1 mg
Sodium 903.4 mg
Dietary Fiber 1.2 g4 %
Sugars 1.4 g5 %
Protein 35.8 g
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.