Thursday, October 23, 2008
Why is it that when the weather gets cold, all I crave is heavy food? Casseroles, pasta, hearty soups. They just make ya feel all warm and cozy inside.
But let's get straight to the point here - this recipe is NOT light and NOT healthy. Hey, I never promised all health food here. But I did use whole wheat spaghetti. It was kinda like ordering a Big Mac and large fries with a Diet Coke. Every little bit helps, I guess. But at any rate, it was darn greasy and good! Just what I was in the mood for.
If you reeeeally insist on being boring and lightening it up, you could use turkey pepperoni and low-fat cheese. And the recipe fills a 9x13-inch pan, but unless you're feeding an army, you could cut it back and bake it in a 8x8-inch square pan or even a bread loaf pan. But... who really wants to be that boring?
Pizza Spaghetti Casserole
(adapted from Southern Living)
12 oz. uncooked spaghetti
1/2 tsp. salt
1 pound package of mild ground pork sausage
2 oz. pepperoni slices (about 30)
26-oz. jar tomato and basil pasta sauce
1/4 cup grated Parmesan cheese
8 oz. package shredded Italian three-cheese blend
1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13x9-inch baking dish.
2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with non-stick or slightly greased aluminum foil.
4. Bake at 350 degrees F. for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
Makes 8 servings.