Pizza Spaghetti Casserole

contributed by Laurel Turner

from taste of

1 package (one 16 ounce) spaghetti
1 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can (15 ounces each) tomato sauce
1 package (8 ounces) sliced pepperoni
1 can (8 ounces) mushroom stems and pieces, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (16 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
Spoon 1 cup meat mixture into a 13-in. x 9-in. baking dish. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
Cover and bake the casserole, uncovered, at 350° for 20-25 minutes or until heated through.


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