Save time by doubling the recipe and having one tonight and one for the freezer.

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar spaghetti sauce
1 (8 oz) can tomato sauce
1 teaspoon Italian seasoning
1 pound spaghetti, broken into small pieces
3/4 cup milk
2 eggs, slightly beaten
1 (5 oz) package sliced pepperoni
1 1/2 cups shredded Cheddar cheese
2 cups shredded montery jack cheese
Freezer Wrap

Directions:

Place a large pot of water to a boil. Cook spaghetti according to package directions (see note). Drain and set aside.

Brown the ground beef, onion and green pepper in a skillet, break beef into crumbles as it browns and cook through. Drain. Add mushrooms, spaghetti sauce, tomato sauce and Italian seasoning. Stir until well combined. Allow to simmer 15 minutes stirring occasionally.

Place the eggs and milk in a large bowl and blend. Add spaghetti and toss to coat.  Lightly spray a large baking dish with a non stick cooking spray.  Place half of the spaghetti mixture into the bottom of the pan.  Place half of the meat sauce over the top of the spaghetti.  Repeat for another layer.

Put the casserole in the refrigerator to cool.  Once cooled, wrap with the freezer wrap. Freeze for up to 2 months.  To reheat thaw the casserole overnight in the refrigerator.

Preheat oven to 350 degrees. Cover the casserole with aluminum foil.  Bake 45 minutes. Uncover and top the casserole with the pepperoni and 2 cheeses. Continue to bake another 15 minutes or until cheese has completely melted.

Note: When cooking any type of pasta for oven recipes it is best to only cook until al dente.