Thursday, November 10, 2011

Quick Pepperoni Spaghetti

This recipe is adapted from one of my little local/regional cookbook finds - from Capitol Cooking, cookbook of the Alabama Legislative Club, in this case. I received this book from a friend while I was in Alabama for a wedding and it is full of great recipes. While I reduce the recipe when I'm just cooking at home, this Quick Pepperoni Spaghetti serves 12 when you make the whole thing. I've made it for all kinds of church dinners and I never have any left to bring home. Best of all? Kids love it!!
Quick Pepperoni Spaghetti

1 large onion, chopped
1 green bell pepper, chopped
1 pound ground beef
1 3 oz. pkg. pepperoni, chopped
1 32 oz. jar of spaghetti sauce w/mushrooms
1 12 ox. pakg. spaghetti
8 oz. shredded mozzarella
fresh grated parmesan cheese

1. Combine onion, bell pepper, beef and pepperoni in skillet. Brown, stirring until crumbled, and drain. [NOTE: If you use 93% lean grass-fed beef, there is almost no grease to drain!]

2. Return mixture to skillet and add spaghetti sauce. Bring to a boil.

3. Reduce heat and simmer 20 minutes, stirring occasionally.

4. Cook spaghetti in separate saucepan and drain. Place spaghetti in 9 X 13 baking dish.

3. When meat sauce is done simmering, spoon it over on top of spaghetti. Sprinkle mozzarella cheese on top.

4. Bake dish at 400 degrees for 3-5 minutes or until cheese melts.

5. Remove from oven and sprinkle with fresh grated Parmesan cheese to taste.

Dig in!