Mark’s Baked Pepperoni Spaghetti

Serves: 5
Total Calories: 965


1 (6-ounce) package spaghetti
2 tablespoons butter
1/3 cup Parmesan cheese
2 eggs, well beaten
1 pound lean ground beef
1 (26-ounce) jar spaghetti sauce with mushrooms
1 cup ricotta cheese
1 package pepperoni slices
1/2 cup grated mozzarella cheese


Cook spaghetti according to package directions; drain. Stir butter, Parmesan cheese, and eggs into cooked spaghetti. Spray a 9x13-inch baking pan with vegetable spray. Put spaghetti in bottom of pan. Spread Parmesan mixture on top. Brown ground beef; drain well. Add spaghetti sauce and simmer 10 minutes. Spread ricotta cheese over noodles and Parmesan mixture. Spread meat mixture on top of ricotta cheese mixture. Top with pepperoni and mozzarella cheese. Cover and bake at 350° for 30–40 minutes. Uncover and continue baking until cheese begins to brown.

Nutritional Facts:

Serves: 5
Total Calories: 965
Calories from Fat: 205

This Mark’s Baked Pepperoni Spaghetti recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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