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oz uncooked spaghetti
lb bulk Italian pork sausage
jars (14 oz each) pizza sauce
package (6 oz) diced pepperoni
cup ricotta cheese
cup shredded Parmesan cheese
cups shredded mozzarella cheese (8 oz)
Fresh basil, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return spaghetti to Dutch oven.
Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; drain. In Dutch oven, toss spaghetti, sausage, pizza sauce and pepperoni.
In medium bowl, mix ricotta cheese, Parmesan cheese and eggs. Spoon half of spaghetti mixture into baking dish. Dollop with ricotta mixture; spread evenly over top. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti mixture. Sprinkle with remaining 1 cup mozzarella cheese.
Bake uncovered 30 to 35 minutes or until bubbly. Garnish with basil.
Break spaghetti in half before adding it to boiling water to cook.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Starch; 1 Vegetable; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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