Categories: Pasta

Ingredients

• 2 lb ground beef
• 1 large onion, chopped
• 2 28 oz jars spaghetti sauce
• 1 16 oz pkg spiral pasta, cooked and drained
• 4 cups shredded mozzarella cheese
• 8 oz sliced pepperoni

Directions

1. In a large skillet, cook beef and onion until meat is no longer pink. Stir in spaghetti sauce and pasta.

2. Transfer to 2 greased 9×13 baking dishes. Sprinkle with cheese. Arrange pepperoni over top. Cover and freeze 1 casserole for up to 3 months. Bake uncovered for 350* for 25-30 minutes.

3. To use frozen casserole, thaw in fridge overnight and bake at 350* for 35-40 minutes next day.

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