Ingredients
2 lbs ground beef or 2 lbs ground venison
1 large onion , chopped
1 clove garlic , minced
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta , cooked and drained
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni
Preparation
1 Brown ground beef, onion, garlic and seasoning in oil. 2 Drain. 3 Stir in pasta, spaghetti sauce and 3 cups cheese. 4 Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans. 5 Sprinkle with remaining mozzarella. 6 Top with pepperoni. 7 Cover and freeze up to 3 months. 8 To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through. 9 To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.
