About This Recipe
This fabulous and huge casserole has been in my repertoire for decades. My mom found the original recipes; I don’t know where. It may have been on a pepperoni package, or perhaps a pasta package. At any rate, it has been a favorite for good reason.
I have changed the original recipe many times, and I have loved each iteration. I think, however, that this one is the best. Because of cream cheese, of course.
The original recipe combined milk and eggs with the pasta, to make kind of a Spaghetti Carbonara base. I added the cream cheese here. It completely changes the recipe, adding richness and a fabulous depth of flavor.
So make this recipe on a cold fall night, when rain is snicking against the windows. Light a fire in the fireplace and settle in. You’re about to become very comfortable and warm.
Steps
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1
Done
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Preheat the oven to 350°F. Spray a 13" x 9" pan with nonstick cooking spray and set aside. Bring a large pot of water to a boil. |
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2
Done
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Brown the ground beef with the onion and garlic in a large skillet. Add mushrooms and bell peppers and simmer for 6 minutes. Drain and add the pasta sauce, tomato sauce, and Italian seasoning. Let simmer. |
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3
Done
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Cook the pasta in the boiling water until just al dente, about 8 minutes. |
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4
Done
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Meanwhile, combine the milk and cream cheese in a large microwave safe bowl. Microwave on high for 2 minutes, then stir until combined and smooth. Beat in the eggs and the Parm. |
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5
Done
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Drain the pasta and add to the cream cheese mixture and toss with tongs until coated. Put into the prepared 13" x 9" pan. |
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6
Done
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Top the pasta with the ground beef sauce. Sprinkle with the Cojack cheese. Top with the pepperoni slices. |
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7
Done
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Bake for 35-45 minutes until the casserole is bubbling and the cheese starts to brown. Let stand for 5 minutes, then cut into squares to serve. |
