Pepperoni Spaghetti Bake Photo
Quick and Easy - Freeze and Reheat

Pepperoni Spaghetti Bake

Pepperoni Spaghetti Bake Photo

Pepperoni Spaghetti Bake

Course Entree
Cuisine American


  • 1 lb ground chuck
  • 1 medium onion chopped
  • 1 small green pepper chopped
  • 1 4 oz can mushrooms, drained
  • 1 26 oz jar pasta sauce
  • 1 8 oz can tomato sauce
  • 1 t Italian seasoning
  • 1 lb spaghetti broken into small pieces
  • 3/4 Cup milk
  • 2 eggs slightly beaten
  • 1 5 oz pkg sliced pepperoni
  • 1 1/2 Cups shredded Cheddar cheese
  • 2 Cups shredded Monterey Jack cheese
  • Freezer Wrap


  • Place a large pot of water over high heat.
  • Bring to a rapid boil.
  • Boil spaghetti as directed on the package.
  • Drain and rinse.
  • Place ground chuck in a large skillet over medium high heat.
  • Add the onion, green pepper and mushrooms.
  • Cook until meat is browned being sure to crumble the meat.
  • Drain.
  • Add the pasta sauce, tomato sauce and Italian seasoning.
  • Stir until well combined.
  • Simmer for 15 minutes.
  • Place the eggs and milk in a large bowl and blend.
  • Place the spaghetti in the egg mixture and toss to cover.
  • Lightly spray a large baking dish with a non stick cooking spray.
  • Place half of the spaghetti mixture into the bottom of the pan.
  • Place half of the meat sauce over the top of the spaghetti.
  • Repeat for another layer.
  • Put the casserole in the refrigerator to cool.
  • Once cooled, wrap with the freezer wrap.
  • Freeze for up to 2 months.
  • To reheat thaw the casserole overnight in the refrigerator.
  • Preheat oven to 350 degrees.
  • Cover the casserole with aluminum foil.
  • Bake 45 minutes.
  • Uncover and top the casserole with the pepperoni and 2 cheeses.
  • Continue to bake another 15 minutes or until cheese has completely melted.