PIZZA PASTA CASSEROLE

It isn't easy getting back to "normal" after being away for almost 3 weeks, but I got off to a good start this week by making a casserole that will easily last us for the week. In fact, the recipe made so much that next time, I think I would make it in two containers and freeze one of them.

Actually that was what the recipe intended but I cut it in half to make just one 9 x 13 - inch pan. Normally that would be perfect for us for a week, but this one is so filling, it doesn't take much to fill us up. If you decide to follow my recipe but make it in two containers, just use a 1 quart casserole dish for each and freeze one of them for later.

PIZZA PASTA CASSEROLE

1     lb ground beef
1/2  onion, chopped (I shook some minced onion over the meat as it cooked.)
1     jar spaghetti sauce
8     oz pasta, cooked and drained
2     cups (8 ounces) shredded mozzarella cheese
sliced pepperoni (about 4 ounces)

Brown ground beef and onion in a large skillet til meat is done. Drain if necessary.












Cook pasta following directions on package. Drain

Add spaghetti sauce to cooked meat and

then add pasta.

Spray a 9 x 13 - inch baking pan or two 1 - quart casserole dishes.

Pour mixture into pan(s).

Cover with cheese.

Layer the pepperoni slices over the top of the cheese.

Bake for 25 - 30 minutes or until heat through in a preheat oven at 350 degrees. 













If you are making two dishes, seal one of the container and place in freezer. To bake, thaw frozen container overnight in the refrigerator and then bake 30 to 35 minutes or until heated through.