1. Preheat and Cook Pasta:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the spaghetti according to package directions until al dente. Drain well.
2. Brown the Meat:
In a large skillet over medium heat, cook the ground meat until no longer pink. Drain off any excess grease.
Stir in the salt, oregano, and garlic powder.
3. Prepare the Spaghetti Base:
In a small bowl, whisk together the milk, egg, and Parmesan cheese.
Place the drained spaghetti in a large bowl and pour the milk mixture over it. Toss until the spaghetti is evenly coated.
4. Assemble the Casserole:
Spread the coated spaghetti evenly in the prepared baking dish.
Layer in the following order:
The cooked, seasoned meat.
The jar of pasta sauce and the diced tomatoes.
Any optional vegetables or add-ins.
The shredded Italian cheese blend.
The pepperoni slices.
5. Bake:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is completely melted and bubbly.
6. Serve:
Let the casserole rest for 5-10 minutes before serving. This allows the layers to set for easier slicing.
Garnish with fresh basil or parsley if desired.
💡 Pro-Tips & Variations:
Make-Ahead: Assemble the entire casserole, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Vegetarian Version: Omit the ground meat and pepperoni. Add a layer of plant-based meat crumbles or load up on vegetables like zucchini, bell peppers, and spinach.
Spice It Up: Use hot Italian sausage or add a pinch of red pepper flakes to the meat for a kick.
Freezing Instructions: Bake and cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warm throughout.
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