Monday, March 09, 2015

#3425 - Pepperoni Spaghetti Casserole

(by Shirley McNevich)

1lb. raw spaghetti
1lb. ground Italian sausage
pepperoni slices (cut into bite sized pieces)
26oz. pasta sauce
grated Parmesan cheese
1 - 8oz. bag Kraft Italian 3 Cheese Blend

Break the raw spaghetti in half, cook the spaghetti in salted water according to box directions, then drain but DO NOT RINSE.  Grease a 9 x 13 glass baking dish. Spread the drained spaghetti in the baking dish. In a skillet over medium heat add the ground Italian sausage--cook/stir until meat is browned. Spread the sausage evenly over the spaghetti. Pour the pasta sauce all over the top. Place a layer of pepperoni pieces all over the pasta sauce. Sprinkle the cheese blend all over the top. Sprinkle Parmesan cheese over the three cheese blend. If you wish, spread more pepperoni pieces over the top of the cheese. Rip off a large piece of foil and spray it with Pam. Place the foil (Pam side down) over the casserole. Bake at 350 degrees for 35 minutes, remove the foil, return to oven and bake 15-20 minutes longer or until cheese is melted and browned. Optional: if you want the pepperoni to be crispy, you can cook it slightly in the skillet after you remove the Italian sausage.

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