- 1 (12 oz.) box spaghetti
- 1 (26 oz.) pasta sauce
- 1/4 c. grated Parmesan cheese
- 1 cup shredded Italian 5-cheese blend
Cook spaghetti, according to package directions. Drain well and place in a lightly-greased 9×13″ baking dish. Sprinkle with grated Parmesan cheese and a layer of pepperoni.
The original recipe also uses sausage in this as well if you’re a fan of sausage that’s probably a good idea. I know Dan would like it but I ‘m not a fan.
Top with shredded cheese.
This was even better than I expected. We both really loved it and it reheated really well too.
The original recipe can be found here.