Pizza Pasta Casserole
2 pounds lean ground beef
1 large onion, chopped
2 jars (28 oz. each) Spaghetti sauce
1 package (16 oz.) spiral pasta, cooked and drained (I use Ronzoni Smart Taste)
4 cups (16 oz.) part skim shredded mozzarella cheese
18 slices turkey pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain if necessary. Stir in spaghetti sauce and pasta. Transfer to two greased 13 X 9 X 2 inch baking dishes. Sprinkle with cheese. Arrange 9 pepperoni over top each casserole. Cover and freeze one casserole for up to 3 months. Bake second casserole uncovered at 350 degrees for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in refrigerator overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
Makes 2 casseroles with 8 servings each.
Each serving is 6 Weight Watchers Points per serving
For more Freezer Food Friday recipe go to What a Crock!