This baked spaghetti casserole is one of our favorite family recipes. It’s so easy that even my 10 year-old homeschooler can help prepare it! It’s great for a freezer meal too.
We made this just last week and I snapped a photo of it to share with you. in this photo, we actually used gluten-free pasta, and dairy-free cheese (since my 10 year-old is on a gluten, dairy, and corn- restricted diet. But you can make it with regular pasta and cheese, and it’s just as delicious! If you want to recreate our recipe – just use Trader Joe’s Vegan Mozzarella shreds and Go Veggie cheddar shreds, and any rice spaghetti noodles.
It’s an incredibly frugal recipe. It uses approximately $1.00 worth of spaghetti noodles, $1.00 for the sauce, $2 or so for the cheeses, and $1.00 for half a pack or so of pepperoni’s. So it’s kinda like a $5 meal. I usually buy two boxes of spaghetti noodles & two jars of sauce, and use the full packages of cheese and pepperoni’s to make a double (or stretch it to make a triple) batch. We eat one, and freeze the other(s) for future use.
spaghetti pasta (8 serving size box)
any jar/can of spaghetti sauce
Cook pasta as directed on package. Drain well. Stir in spaghetti sauce.
Place half of spaghetti and sauce mixture into bottom of a lightly sprayed casserole dish. place a layer of shredded cheddar and pepperoni’s on top. Cover with the second half of spaghetti and sauce mixture. Sprinkle the top with shredded mozzarella. Bake at 400 degrees for about 15-30 minutes until cheese is melted and bubbly.
If you try it, please tag me on Instagram with your photo of it! I’d love to see!!!