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Italian Spaghetti Bake with salad

 
Sources: Source
 
Servings: 16     Est Cost: $14.50
 
Prep (min): 20 Cook (min): 20 Total (min): 40
 
Tags: Pasta, Casserole, Freezer-Friendly
 
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Ingredients:
2 packages (one 16 ounces, one 8 ounces) spaghetti
1-1/2 pounds ground turkey or beef
1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1 package (8 ounces) sliced pepperoni
1 can (8 ounces) mushroom stems and pieces, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
4 cups (16 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 bag salad
Instructions:
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti. Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through. Make bagged salad. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
 

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