In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in mushrooms; set aside.
Combine vermiceilla and butter in a greased 13-in. x 9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheese; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top.
Bake, uncovered, at 350 degrees for 25-30 minutes bubbly.
Yield: 8-10 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 325 (66%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 105.4mg||32 %|
|Sodium 132.5mg||5 %|
|Potassium 328.4mg||9 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 21g|
|Protein 18.3g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 491
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