Pepperoni Spaghetti Bake

Cole and I stayed in and cooked Pepperoni Spaghetti Bake Friday night. This is a favorite from the cookbook of a friend of my Aunt May-May.  

Pepperoni Spaghetti Bake

8 oz. spaghetti noodles, cooked according to package directions and drained

1 lb. lean ground beef

8 oz. sliced pepperoni

1 cup green bell peppers, finely chopped

1 cup onions, finely chopped

8 oz. canned mushroom slices or stems and pieces

2 cans (26.5 oz each) spaghetti sauce

1 tsp. each garlic powder, basil, oregano

1/2 tsp. salt

1/4 tsp. pepper

2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

3 oz. sliced olives (optional)

Brown beef and drain. Cook onions and peppers until tender. Add beef, pepperoni, spaghetti sauce, olives, and spices. Stir to mix well. Spoon 1/2 of meat sauce into a casserole dish. Place noodles over sauce and cover with the remaining 1/2 of meat sauce. Sprinkle top with both cheeses. Bake uncovered at 350 degrees for 30 minutes of until hot and bubbly in the center. 

My modifications: ground turkey instead of beef, no olives or green peppers

Pepperoni Spaghetti Bake

I decided to double the recipe and stock the freezer. I am always thankful to have meals that are easy to pull out during a busy week. 

Salads and beer bread topped off the meal! I usually steer away from having bread at dinner, but once in a while I will...and beer bread is usually Cole's choice carbohydrate. 

Salads with homemade italian dressing

Beer Bread