Pizza Pasta Casserole

We found this recipe in the Taste of Home Best Church Supper Recipes Book. The girls LOVED it and Annie even had seconds. I loved how fast it came together :)

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta, cooked and drained
4 c. (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 9x13 pans. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.

**I cut the recipe in half (because I only had one spaghetti sauce) and then put it in 2 8x8 pans. Perfect.