2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend
How to Make It
Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
Glad I took the advice from some of the comments and added an extra jar of sauce. I also added another half a bag of cheese. Instead of the ground pork sausage, which is was unable to find at the grocery store, I prepared it with ground turkey. My adjustments: pasta, meat, 1 jar of sauce, pepperoni, 1 8 oz bag of shredded cheese, 1/2 jar sauce, 1/2 bag of more cheese, and a touch more pepperoni. I quite enjoy it!!
Good stuff! I added in some pepper/onion/garlic while cooking up the sausage, and being that its pizza, threw in a bunch of crumbled bacon with this meat and veggie mixture. In addition, i used a fire roasted pizza sauce rather than a spaghetti sauce.
Delicious! I've made this twice now. I added extra sauce and mixed it into the spaghetti and it turned out better than just pouring the sauce over the top. Also used hot Italian sausage and added red pepper to the sauce, because that's what the hubby likes!
I made several pans of this for my freezer before I gave birth. It froze well in the deep freeze, and made an excellent dinner with a little salad. One of the pans was frozen for three months, and still thawed and baked well!
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