Monday, February 15, 2016

#3768 - Double Spaghetti Casserole

(by Shirley McNevich)

6oz. raw spaghetti
3/4lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
26oz. chunky pasta sauce
4oz. pepperoni slices
10 slices deli provolone cheese

Break the raw spaghetti in half, then cook it according to box directions. Drain the spaghetti but do NOT rinse. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and onions are tender. Remove from heat. In a large bowl add meat mixture, drained spaghetti and pasta sauce--stir well to mix. Spread HALF of the spaghetti mixture into a greased 9 x 13 glass baking dish. Spread HALF of the pepperoni slices over the spaghetti mixture. Cut the provolone cheese slices into quarters. Spread HALF of the provolone quarters over the pepperoni slices. Spread remaining spaghetti mixture over the cheese. Spread remaining pepperoni slices over the spaghetti mixture. Spread remaining provolone quarters over the top. Bake at 350 degrees 35-45 minutes or until hot and cheese is melted.

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