12Ingredients
Calories
70Minutes

Ingredients

  • 1 pound ground pork
  • 8 ounces whole wheat spaghetti
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • 14 1/2 ounces Italian seasoned diced tomatoes
  • 1 green bell pepper (large, diced)
  • 1 cup mushrooms (diced)
  • 3 3/4 ounces sliced black olives (drained)
  • 10 3/4 ounces cream of mushroom soup
  • 1/2 teaspoon salt
  • 1 1/2 cups Italian cheese blend (OR pizza blend cheese, shredded and divided)
  • 15 slices pepperoni

Directions

  1. Cook the spaghetti according to package directions. Drain, transfer to a large bowl and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Meanwhile, in a large skillet over medium heat, cook the pork, breaking it up with a spoon or spatula, until no longer pink, 5 to 6 minutes. Stir in the garlic and Italian seasoning. Add the tomatoes (with their juices), bell pepper, mushrooms, and olives and cook, stirring occasionally, until the bell pepper is tender, about 5 minutes. Remove from the heat and stir in the soup, salt and 1 cup of cheese. Add the mixture to the bowl with the spaghetti, stirring until well combined. Transfer to a 2-quart casserole dish, cover and bake for 20 minutes.
  4. Uncover the casserole and top with the pepperoni and 1/2 cup of cheese. Return to the oven and bake uncovered until the pepperoni is hot and the cheese is melted, about 5 minutes.
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