Preheat the oven to 425 degrees F (220 degrees C). Spray a 9 x 13 deep baking pan with cooking spray.
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.
Reserve ¼ cup of the
Yellow Onion (1)
Green Bell Pepper (1)
to the side for topping. Add
Shredded Mozzarella Cheese (2 cups)
Shredded Parmesan Cheese (1/2 cup)
to a bowl and toss to combine. Set aside.
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.
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)
Granulated Sugar (1/2 Tbsp)
. Cook for 6 minutes until the sauce begins to bubble. Taste and adjust seasoning.
Remove the sauce from the heat and stir in the spaghetti noodles.
Add half the spaghetti to the baking pan. Sprinkle half of the cheese mixture over the top.
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.
Transfer the pan to the oven and bake for 20-25 minutes or until the cheese is melted. Serve hot.