• Cooking Time:
  • Servings:
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  • 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) or a mixture of mozzarella and an Italian blend shredded cheese
  • 8 ounces sliced pepperoni, cut into quarter sections


  • Brown ground beef, onion, garlic and seasoning in oil. Drain.
  • Stir in pasta, spaghetti sauce, pepperoni and 3 cups cheese.
  • Place mixture in 2 greased 9x13x2 inch baking pans. Sprinkle with remaining mozzarella.
  • Cover and freeze up to 3 months.
  • To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
  • To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.


Makes TWO 9" x 13" casseroles

Categories: Beef  Casserole  Main Dish 

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