Italian Spaghetti Bake Sharon Benda

16 oz. spaghetti 1 12/ lb. Ground beef

1 lg. green pepper, chopped 1 medium onion, chopped

2 – 15 oz. cans tomato sauce 1 pkg. sliced pepperoni

1 – 8 oz. can mushroom stems and pieces, drained 1 can (3.8 oz) sliced ripe olives, drained

½ tsp. dried basil ½ tsp. dried oregano

¼ tsp. garlic salt ¼ tsp. pepper

3 cups shredded mozzarella cheese ½ cup grated Parmesan cheese

Cook spaghetti according to directions. Meanwhile, in a large pan, 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 sauce into each of two greased 13 x 9 x 2 inch baking dishes. Top each with about 2 ½ cups spaghetti, 1 ½ cup meat sauce and remaining spaghetti and meat sauce. Sprinkle with cheeses. Bake, uncovered at 350° for 20-25 minutes or until heated through. Yield: 1 casseroles – 8-10 servings each).