Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Spray a 9 x 13 deep baking pan with cooking spray.
Step 2
Bring a large pot of water to a boil and add
Kosher Salt (2 Tbsp)
. Once boiling, add the
Spaghetti (12 oz)
and cook for 10 minutes. Drain the pasta and set aside.
Step 3
Reserve ¼ cup of the
Yellow Onion (1)
and
Green Bell Pepper (1)
to the side for topping. Add
Shredded Mozzarella Cheese (2 cups)
and
Shredded Parmesan Cheese (1/2 cup)
to a bowl and toss to combine. Set aside.
Step 4
Heat a large pot over medium heat, add
Canola Oil (2 Tbsp)
,
80/20 Lean Ground Beef (2 lb)
, onions, and bell peppers, and cook for 8 minutes until the meat is no longer pink.
Step 5
Add
Garlic (4 cloves)
,
Italian Seasoning (1 Tbsp)
,
Seasoned Salt (1/2 Tbsp)
,
Tomato Sauce (1 can)
,
Crushed Tomatoes (1 can)
,
Ground Black Pepper (1 tsp)
, and
Granulated Sugar (1/2 Tbsp)
. Cook for 6 minutes until the sauce begins to bubble. Taste and adjust seasoning.
Step 6
Remove the sauce from the heat and stir in the spaghetti noodles.
Step 7
Add half the spaghetti to the baking pan. Sprinkle half of the cheese mixture over the top.
Step 8
Layer with the second half of the spaghetti, followed by the remaining cheese. Top with
Pepperoni Slices (1 1/2 cups)
and the reserved bell peppers and onions.
Step 9
Transfer the pan to the oven and bake for 20-25 minutes or until the cheese is melted. Serve hot.
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