Ingredients

The following ingredients have 4 Servings
  • 28 ounces can diced tomatoes
  • 28 ounces can tomato sauce
  • 1 small onion (chopped)
  • 1 bell pepper (chopped)
  • 2 garlic cloves (crushed)
  • ½ teaspoon basil
  • ½ teaspoon italian seasoning
  • ½ teaspoon oregano
  • ½ teaspoon celery salt
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon brown sugar
  • ½ cup water
  • 2 pounds ground beef
  • 8 ounces cheddar cheese (shredded)
  • 8 ounces Monterey jack cheese, (shredded)
  • 8 ounces sliced pepperoni
  • 12 ounces box of spaghetti or angel hair pasta

Instruction

  • In a large stock pot, cook tomatoes, tomato sauce, onion, bell pepper, garlic, basil, Italian seasoning, oregano, celery salt, salt, pepper, and brown sugar at medium heat and bring to a boil.
  • Cover, then reduce heat and simmer for 30 ninutes
  • Crumble and cook ground beef.
  • Add ground beef and water to stock pot and cook an additional 30 minutes.
  • Cook spaghetti noodles according to directions.
  • In large 13x9 in pan lightly cover pan with meat sauce. About a ½ cup.
  • Add ½ pasta noodles. Layer half of meat sauce.
  • Layer Monterey Jack cheese. 
  • Layer remaining pasta noodles. Layer remaining meat sauce. Layer Cheddar Cheese. Cover cheese with pepperoni slices.
  • Layer Cheddar Cheese. 
  • Cover cheese with pepperoni slices.
  • Bake in oven for 30 minutes or until cheese is melted and bubbly and pepperoni is crispy.