1 of 6 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (194g) Recipe makes 20 servings The following items or measurements are not included below: 1 teaspoon italian seasoning
Calories 391
Calories from Fat 190		(48%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.4g
Cholesterol 66mg		22%
Sodium 782mg		32%
Potassium 532mg		15%
Total Carbohydrate 27.7g		9%
	Dietary Fiber 1.3g	5%
	Sugars 8.0g
Protein 21.5g		42%
detailed view... how is this calculated?

Menus using this recipe:

Easy Pizza Pasta Casserole (OAMC)

Recipe #111734 | 1¼ hours | 20 min prep | add private note

⁽⁹⁹⁾ RATE IT NOW Print Recipe

By: Kaarin
Feb 23, 2005

This is a kid pleaser-very cheesy and topped with pepperoni. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3. This originally came from TOH's Quick Cooking.

SERVES 20 (change servings and units)

Ingredients

2 lbs ground beef or 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 9x13x2 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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Angela5004

On Nov 18, 2009

Loved this recipe. Made it for my sister who had surgery about 6 months ago and her family really liked it. She suggested to cut up extra pepperoni and mix in with the pasta mixture. I just made it again, and did that and it was great. I may add even more pepperoni in the mixture next time. One 9x13 fed my family fine...2 adults and 3 children. Freezes great!!! Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #497436

On Nov 12, 2009

The recipe was awesome, but I felt that the serving size was grossly overstated. I was only able to fill one 9x13 pan and it was gone in one sitting, only feeding four adults and a toddler. I would double or triple this recipe to have anything to put in the freezer.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bride2Be #2

On Nov 5, 2005

I had made this a few months back and had a piece left over so I put it in the freezer. I was hungry at lunch today so I pulled it out and put it in the microwave. It was wonderful even after freezing it and reheating it. It was just as good as the day I made it. I am so impressed! THANKS AGAIN!

9 people found this review helpful

Was this review helpful to you? YES | NO

From: sillyelmo

On Mar 12, 2005

I made this for supper when the in-laws were coming over and it was a hit! My 3 and 5 year old loved it, and the best thing about it is that I have 2 more pans of it in the freezer for another dinner! Perfect to have on hand for a day when there's just no time to make a home-made supper! Thanks for sharing!

8 people found this review helpful

Was this review helpful to you? YES | NO

Read all 99 reviews