We preferred turkey pepperoni, so you don’t get a greasy appearance.
Freeze the unbaked casserole up to one month.
Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.
Credit: Beth Dreiling Hontzas
Ingredients
12ouncesuncooked spaghetti
12teaspoonsalt
1(1-lb.)
jar tomato-and-basil pasta sauce
14cupgrated Parmesan cheese
1(8-oz.)
package shredded Italian three-cheese blend
Directions
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.
Drain and set aside.
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.
