Pizza Spaghetti Cassarole

I made this for dinner Monday night and had to pass it along. It was really easy and turned out great, especially good in this cold weather we've been having. I couldn't find turkey pepperoni however if you get the pepperoni sliced fresh from the deli it is much less greasy and doesn't taste so salty. Never use the pepperonis from the package, WAY to greasy. Hope you enjoy!


Pizza Spaghetti Casserole (from Southern Living)

We preferred turkey pepperoni, so you don't get a greasy appearance. You can freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.

Preparation Time: 15 minutes minutes
Cooking Time: 15 minutes minutes
Other Time: 40 minutes minutes

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese1 (8-oz.)
package shredded Italian three-cheese blend

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Yield: Makes 6 servings