ITALIAN SPAGHETTI BAKE

ITALIAN SPAGHETTI BAKE
"This is a real good spaghetti recipe"

1 (24-oz.) package spaghetti
1-1/2-lbs. ground beef
1 large green bell pepper, chopped
1 medium onion, chopped
2 cans (15-oz. each) tomato sauce
1 package (8-oz.) pepperoni
1 can (8-oz.) mushrooms, stems and pieces
1 can (3.8-oz.) sliced ripe olives, drained
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. pepper
3 cups (12-oz.) shredded Mozzarella cheese
½ cup grated Parmesan

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Pepperoni, mushrooms, olives and seasonings. Drain spaghetti.

Spoon 1-cup meat sauce into each of the two greased 13-in. x 9-in. x 2-in. baking dishes. Top each with about 2-1/2-cups spaghetti, -1/2 cups meat sauce, and remaining spaghetti and meat sauce. Sprinkle with cheese. Bake, uncovered, at 350^ for 20-25 minutes or until heated through.

Yield: 2 casseroles (8-10 servings each).