This recipe is enough for two 9x13 inch pans. Each can be frozen up to 3 months before cooking.
Total Time: 45 Minutes
- 16 ounces penne pasta
- 2 pounds ground beef
- 1 large onion, diced
- 2 garlic cloves, minced
- 32 ounces spaghetti sauce
- 16 ounces shredded mozzarella cheese
- 8 ounces pepperoni slices
Cook pasta according to package directions. In a large skillet, cook beef, onions and garlic over medium heat until meat is browned. Drain, return to pan and add spaghetti sauce and cooked pasta until heated through.
Turn pasta into two greased 9x13 inch pans. Top evenly with mozzarella and pepperoni. If cooking immediately, cook uncovered at 350 degrees for 25-30 minutes, or until heated through and bubbly.
Freeze the other casserole. When ready to cook, thaw in refrigerator overnight. Cook in a 350 degree oven for 35-45 minutes or until heated through and bubbly.