Cheesy, Beefy Noodle Casserole W/Pepperoni

“This was a pure scavenger hunt through the freezer, fridge and pantry! It came out really good! Perfect for a quick and easy weeknight supper!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 lbs ground sirloin or 2 lbs beef
  • 1 small onion, chopped
  • salt and pepper
  • 1 teaspoon oregano
  • 1 teaspoon italian seasoning
  • 12 teaspoon thyme
  • 1 teaspoon minced garlic
  • 1 (26 ounce) jar Ragu parmesan and romano spaghetti sauce
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 12 cups uncooked macaroni
  • 8 ounces mozzarella cheese, shredded
  • parmesan cheese
  • 12-1 teaspoon oregano
  • sliced pepperoni

Directions

  1. In deep skillet, saute beef, onion, salt and pepper, herbs and garlic til done. Drain grease if any.
  2. Stir in spaghetti sauce and mushrooms.
  3. Heat to a very low simmer, stirring occasionally.
  4. Meanwhile, cook macaroni noodles til just about done. Drain well, do not rinse.
  5. Stir cooked noodles into sauce.
  6. Pour into greased 13x9-inch glass casserole dish.
  7. Top with mozzarella.
  8. Sprinkle with parmesan and oregano.
  9. Top with pepperoni slices.
  10. Bake in 350ºF oven for 30-35 minutes til cheese is done to your liking.

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