| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Casserole, Pasta, Cheese |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
pk |
Pepperoni slices; (3.5 oz) chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
md |
Size green bell pepper; chopped |
| 1 |
|
Jar Spaghetti sauce with mushrooms (28 oz) |
| 12 |
oz |
Spaghetti; cooked |
| 1 |
c |
Shredded mozzarella cheese (4 oz) |
| 1 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
Recipe by: Southern Living
Cook first 4 ingredients in a large skillet over medium high heat until
beef is browned, stirring until it crumbles; drain well. Return mixture to
skillet; stir in spaghetti sauce.
Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 20
minutes. Place pasta in a 13 x 9 inch baking dish, and top with beef
mixture; sprinkle with mozzarella cheese.
Broil 5 1/2 inches from heat (with electric oven door partially open) 1 to
2 minutes or until cheese melts. Remove from oven; sprinkle with Parmesan
cheese. Formatted for you by: Bill Webster
Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep
11, 1997
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