This topic contains 0 replies, has 1 voice, and was last updated by mos April 30, 2019 at 4:05 pm.

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    mos
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    Spaghetti Pizza
    1 pound ground beef or Italian sausage
    1 onion, chopped
    3 cloves garlic, minced
    2 bell peppers, chopped
    26-oz jar pasta sauce
    14-oz can diced tomatoes, un-drained
    8-oz can tomato sauce
    1 tsp dried Italian seasoning
    16-oz package spaghetti pasta, broken into 2-inch pieces
    1/2 cup whole milk
    2 large eggs, beaten
    1/2 cup Parmesan cheese, grated
    1 1/2 cups cheddar cheese, shredded
    1 cup Swiss cheese, shredded
    5-oz package pepperoni, sliced

    Heat the oven to 350°. Bring a large pot of water to a boil for cooking spaghetti.
    Cook the beef, onion, garlic, and bell peppers in a heavy skillet over medium heat until the sausage is browned, stirring to break up the meat.
    Drain well and add pasta sauce, diced tomatoes with their juice, tomato sauce, and Italian seasoning. Stir well and let simmer while preparing the spaghetti.
    Cook spaghetti according to package directions.
    Combine milk, eggs, and Parmesan cheese in large bowl and beat until blended. Drain spaghetti and toss with egg mixture. Spread half of spaghetti/egg/milk mixture in a 13×9-inch glass baking dish. Top with half of sauce and pork mixture. Repeat layers.
    At this point, the casserole can be frozen — cool in the refrigerator. When cold, wrap well, label, and freeze up to 3 months.
    To thaw and reheat, thaw casserole overnight in the refrigerator. Bake, covered, at 350° for 40 to 50 min until thoroughly heated. Uncover, top with cheeses and pepperoni and bake 10 to 15 min longer until cheese melts and edges of casserole bubble.
    To refrigerate overnight and bake the next day, cover the casserole and chill for 2 to 24 hours. When ready to eat, bake, covered, at 350° for 40 to 50 min until hot. Then, uncover, top with cheeses and pepperoni and bake for 10 to 15 min longer until cheese melts.
    If baking without freezing or refrigerating, bake at 350° for 30 to 40 min until hot and bubbly. Top with both cheeses, then pepperoni, return to oven and bake for 10 minutes longer to melt cheese. Let stand 5 min to set, then cut into squares to serve. Serves 10-12

    Note: This can be portioned into smaller serving sizes and frozen. Then defrost when needed.

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