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Name: Spaghetti Pizza Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: Italian
Ingredients: 1 pound Ground beef; 1 Onion chopped; 1 Green pepper chopped; 1 8-oz package button mushrooms; 1 26-oz jar pasta sauce; 8 ounces tomato sauce; 1 teaspoon Dried Italian Seasoning; 1 pound spaghetti pasta broken into 2" pieces; 3/4 cup Whole Milk; 2 Eggs beaten; 5 ounces sliced pepperoni; 1 1/2 cups Shredded Monterey Jack cheese

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INGREDIENTS

1 pound Ground beef
1 Onion ; chopped
1 Green pepper ; chopped
1 8-oz package button mushrooms
1 26-oz jar pasta sauce
8 ounces tomato sauce
1 teaspoon Dried Italian Seasoning
1 pound spaghetti pasta ; broken into 2" pieces
3/4 cup Whole Milk
2 Eggs ; beaten
5 ounces sliced pepperoni
1 1/2 cups Shredded Monterey Jack cheese

Servings

INSTRUCTIONS

Preheat oven to 350?. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned , stirring to break up beef. Drain well and add pasta sauce, tomatio sauce, and Italian seasoning ; stir well and let simmer while preparing spaghetti.

Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.

To freeze, cool casserole in refridgerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refridgerator. Bake, covered at 350? F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.

To refridgerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350? F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.

If baking without freezing or refridgerating, bake 350? for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings

NOTES

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Spaghetti Pizza Pie

1 pound Ground beef
1 Onion chopped
1 Green pepper chopped
1 8-oz package button mushrooms
1 26-oz jar pasta sauce
8 ounces tomato sauce
1 teaspoon Dried Italian Seasoning
1 pound spaghetti pasta broken into 2" pieces
3/4 cup Whole Milk
2 Eggs beaten
5 ounces sliced pepperoni
1 1/2 cups Shredded Monterey Jack cheese

Preheat oven to 350?.  Bring a large pot of water to boil for cooking spaghetti.  Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned , stirring to break up beef.  Drain well and add pasta sauce, tomatio sauce, and Italian seasoning ; stir well and let simmer while preparing spaghetti.

Cook spaghetti according to package directions.  Meanwhile, combine eggs and milk in large bowl and beat until blended.  Drain spaghetti and toss with egg and milk mixture.  Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish.  Top with half of sauce and beef mixture.  Repeat layers.

To freeze, cool casserole in refridgerator at this point.  When cold, wrap well, label, and freeze up to 3 months.  To thaw and reheat, thaw casserole overnight in refridgerator.  Bake, covered at 350? F for 40-50 minutes until thoroughly heated.  Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.

To refridgerate overnight and bake the next day, cover the casserole and chill for 2-24 hours.  When ready to eat, bake, covered, at 350? F for 40-50 minutes until hot.  Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.

If baking without freezing or refridgerating, bake 350? for 30-40 minutes until hot and bubbly.  Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese.  Let stand 5 minutes to set, then cut into squares to serve.  10 servings

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Nutrition

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Serving Size: 1 Serving (308g)
Recipe Makes: 10

Calories: 700
Calories from Fat: 379 (54%)

Amt Per Serving		% DV

	Total Fat 42.1g	56 %
	Saturated Fat 17.2g	86 %
	Monounsaturated Fat 14.2g
	Polyunsanturated Fat 2.3g
Cholesterol 316.6mg		97 %
Sodium 687.4mg		24 %
Potassium 652.6mg		17 %
Total Carbohydrate 38.2g		11 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 35.7g
Protein 40.5g		58 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 700

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