Baked Pepperoni Spaghetti will make one 9 x 13 baking pan of Pepperoni Spaghetti. It is also a perfect freezer meal.
Recipes like a baked spaghetti dish make great ready to bake freezer meal.
I like to make double the amount I need for one meal and freeze the other half for another day.
You can make one large tray of this spaghetti recipe or you can divide the ingredients between two tray and do what I do or you can make individual meal prep containers to freeze.
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Spaghetti Recipes
Spaghetti recipes like this Pepperoni Spaghetti is always a hit with my family. We all love baked cheesy spaghetti.
Even the pickiest of eaters in our family love it. Add some sliced pepperoni as I did with this recipe and wow they went crazy.
It's almost like eating pizza spaghetti and if you want to call it pizza spaghetti to get the kids to eat it go right ahead!
Of course, I used my homemade meat sauce, which by the way I freeze every time I make it so I always have meaty pasta sauce on hand when I need it.
My sauce has ground beef and Italian sausage and it is so good!
A spaghetti recipe is only as good as the sauce you use. Use a plain jar of store-bought sauce and you are going to be eating a rather bland plate of spaghetti.
But if you make a homemade meat sauce that has slow cooked with ground beef, Italian sausage, and Italian seasonings you are going to be enjoying and serving the best plate of spaghetti you have ever made!
As they say, the secret is in the sauce.
Prep
Prep will depend on how you are planning to use this spaghetti bake recipe. If serving it for dinner you can just follow the directions to layer the ingredients into a 9 x 13-inch baking pan and bake it in the oven.
If making a freezer meal pepperoni spaghetti bake you will need to have either a large disposable aluminum baking pan or your individual meal prep containers.
I love the glass food storage containers I bought a few months ago. But I have a large collection of meal prep containers I buy in bulk so I always have them on hand.
Freezer Meals
Pasta recipes are pretty easy to convert into freezer meals.
Freezer Meal Baked Ziti is another recipe I love to freeze. It is so easy to pull the frozen pasta out of the freeze and thaw it overnight before baking.
My freezer meals have really come in handy during this trying time. It is so satisfying to know that I have ready to cook meals in the freezer. It has cut down on my grocery shopping trips.
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Ingredients
- 1 lb. spaghetti noodles
- 2 to 3 cups pasta sauce (I used my Crock Pot Meat Sauce recipe)
- 2 to 2 ½ cups finely shredded mozzarella cheese
- 1 cup sliced pepperoni
- ¼ cup shredded Parmesan cheese (optional)
Directions
- Cook the spaghetti following the instructions for al dente
- Drain in a colander. Run cold water over the cooked spaghetti until the pasta is cool. Drain the cooled pasta well.
- Pour the well-drained spaghetti noodles into a large 9x13 aluminum food tray with cardboard lid or another freezer container if freezing. If planning to cook immediately use a 9 x 13-inch baking pan.
- Add half of the pasta sauce to the noodles and mix in well.
- Next, add ¾ of the sliced pepperoni to the tray. Mix until the pepperoni slices are distributed.
- Add ½ cup of shredded mozzarella cheese and half of the Parmesan cheese if using and toss.
- Top the pasta with half of the remaining pepperoni and half of the remaining cheese.
- Repeat the layers of pepperoni and cheese (small containers) until you have used all of the pepperoni and all of the cheese. (If using a 9 x 13 pan you will only have enough ingredients to make one layer on the top.)
- Place the cardboard lid on the tray if using and crimp the edges around the pan to secure the lid. Label the tray and freeze up to 3 months. To cook remove the pan from the freezer and thaw in the refrigerator before baking following the directions below.
- If baking the Pepperoni Spaghetti immediately preheat the oven to 375 F. degrees. Place the baking pan into the preheated oven and bake for 30 to 40 minutes or until the cheese is melted.
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Pepperoni Spaghetti
Ingredients
- 1 lb. spaghetti noodles
- 2 to 3 cups pasta sauce I used my Crock Pot Meat Sauce recipe
- 2 to 2 ½ cups finely shredded mozzarella cheese
- 1 cup sliced pepperoni
- ¼ cup shredded Parmesan cheese optional
Instructions
- Cook the spaghetti following the instructions for al dente. Drain in a colander. Run cold water over the cooked spaghetti until the pasta is cool. Drain the cooled pasta well.
- Pour the well-drained spaghetti noodles into a large 9x13 aluminum food tray with cardboard lid or another freezer container if freezing. If planning to cook immediately use a 9 x 13-inch baking pan.
- Add half of the pasta sauce to the noodles and mix in well.
- Next, add ¾ of the sliced pepperoni to the tray. Mix until the pepperoni slices are distributed.
- Add ½ cup of shredded mozzarella cheese and half of the Parmesan cheese if using and toss.
- Top the pasta with half of the remaining pepperoni and half of the remaining cheese.
- Repeat the layers of pepperoni and cheese (small containers) until you have used all of the pepperoni and all of the cheese. (If using a 9 x 13 pan you will only have enough ingredients to make one layer on the top.)
- Place the cardboard lid on the tray if using and crimp the edges around the pan to secure the lid. Label the tray and freeze up to 3 months. To cook remove the pan from the freezer and thaw in the refrigerator before baking following the directions below.
- If baking the Pepperoni Spaghetti immediately preheat the oven to 375 F. degrees. Place the baking pan into the preheated oven and bake for 30 to 40 minutes or until the cheese is melted.
Video
Notes
- Frozen: Thaw overnight in the refrigerator before baking. Pour off any water that may be in the pan after thawing.
Ann
This looks so amazing? I’d luv to invite you to join and share with us over at Charming Homes and Gardensn Wednesday - Sunday’s ??♀️