PIZZA PASTA CASSEROLE
- 2 pounds ground beef
- 1 large onion, chopped
- 2 jars (28 ounces each) spaghetti sauce
- 1 package (16 ounces) spiral pasta, cooked and drained
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 8 ounces sliced pepperoni
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in spaghetti sauce and pasta.
Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes.
Sprinkle with cheese.
Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.