Categories: Casserole, Ground Beef, Main Dish, OAMC

Ingredients

• 2 lbs ground beef or 2 lbs ground venison
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 teaspoon italian seasoning
• 2 tablespoons olive oil
• 2 (26 ounce) jars spaghetti sauce
• 16 ounces rotini pasta, cooked and drained
• 5 cups shredded mozzarella cheese (20 oz)
• 8 ounces sliced pepperoni

Directions

1. Brown ground beef, onion, garlic and seasoning in oil.

2. Drain.
3. Stir in pasta, spaghetti sauce and 3 cups cheese.
4. Place mixture in 2 greased 9×13×2 inch baking pans or 4 square pans.
5. Sprinkle with remaining mozzarella.
6. Top with pepperoni.
7. Cover and freeze up to 3 months.

8. To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.

9. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.

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