PIZZA BAKED SPAGHETTI

This dish has ended up being more or less my signature dish for company. Most people like spaghetti and pizza, so the combination should be a hit. My daughter came home from a restaurant and talked about the Pizza Baked Spaghetti she had. Looked in my cookbooks and found a recipe. Of course, I've made some revisions to suite our tastes.

PIZZA BAKED SPAGHETTI

Prep time: 30-40 minutes

1 (28 oz) jar Ragu spaghetti sauce

1 (8 oz) can tomato sauce

1 (1 lb) pkg very thin spaghetti noodles

4-5 oz pepperoni slices

1 (8oz) pkg Mozzarella cheese slices (I usually use shredded)

1 cup shredded Mozzarella

1 stick margarine or butter

1-1/2 cups Parmesan cheese

Optional ingredients: any toppings you like on your pizza - Italian sausage, mushrooms, etc.

Spray 9x13 inch pan with non-stick cooking spray. Cook spaghetti as package directs (do not break noodles). While spaghetti is cooking, boil the pepperoni in small amount of water. After 10 minutes, drain pepperoni. If desired, heat Ragu and tomato sauce.

Drain spaghetti and place in large bowl with stick of margarine. Sprinkle Parmesan cheese over spaghetti. Mix quickly and thoroughly. Pour spaghetti into prepared 9x13 pan and pat down (I use waxed paper). Pour Ragu sauce over spaghetti. Top with cheese slices. Place pepperoni slices as next layer. (Add any additional cooked toppings at this point.) Sprinkle shredded Mozzarella over all. Bake at 350 degrees for 20 minutes or until cheese is bubbly. Let cool for 5 minutes. Cut into squares and serve. Serves 8-12.

If making 1/2 recipe for 8x8 pan, use a small jar of Ragu and omit the tomato sauce.

Recipe adapted from cookbook.

Notes: I usually cut the margarine or butter in slices. It melts easier this way.

You can make this dish a day ahead, but it just doesn't get bubbly like the fresh and warmer ingredients. Make sure and cook until the edges start to get brown.