| | Directions | | Cook spaghetti according to package directions. Meanwhile, in a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti. Spoon 1 cup meat sauce into each of two greased 13x9x2 inch baking dishes. Top each with about 2 1/2 cups spaghetti, 1 1/2 cups meat sauce, and remaining spaghetti and meat sauce. Sprinkle with cheeses. Bake, uncovered, at 350° for 20-25 minutes, or until heated through. Yield 2 casseroles (8-10 servings each). |
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| Ingredients | | - |  | 2 one 16 ounce and one 8 ounce pkgs spaghetti |
| - | | 1 1/2 pounds ground beef |
| - | | 1 green pepper, chopped (large) |
| - | | 1 onion, chopped (medium) |
| - | | 2 cans tomato sauce (15 ounce cans) |
| - | | 1 package sliced pepperoni (8 ounce pkg) |
| - | | 1 can mushroom stems and pieces, drained (8 ounce can) |
| - | | 1 can sliced ripe olives, drained (3.8 ounce can) |
| - | | 1/2 teaspoon dried basil |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/4 teaspoon garlic salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 shredded Mozzarella cheese (3 cup 12 ounce ) |
| - | | 1/2 cup grated Parmesan cheese |
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