Italian Spaghetti Bake

• 2 packages (one 16 ounces, one 8 ounces) spaghetti
• 1-1/2 pounds ground beef
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1 package (8 ounces) sliced pepperoni
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 can (3.8 ounces) sliced ripe olives, drained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 4 cups shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, 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.
2. Spoon 1 cup meat mixture into each of two greased 13x9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
3. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350u0b0 for 20-25 minutes or until heated through.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

spaghetti, ground beef, green pepper, onion, tomato sauce, pepperoni, mushroom stems, olives, basil, oregano, garlic salt, pepper, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-spaghetti-bake/ (may not work)