From Once A Month Cooking
1 lbs ground beef
½ large onion, chopped
½ clove garlic, minced
½ tsp. crushed Italian seasoning
1 tbsp. olive oil
1 (26 oz.) jar spaghetti sauce
8 ounces rigatoni pasta, cooked and drained
2 cups shredded mozzarella cheese
4 ounces sliced pepperoni
Brown ground beef, onion, garlic and seasoning in oil. Drain. Stir in pasta, spaghetti sauce and 1 1/2 c. cheese. Place mixture in greased 9x13x2 inch baking pan. Sprinkle with remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.
To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
Serving Day: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, until hot.
After making this meal, I kind of wish I would have mixed more pepperoni in throughout the casserole to add flavor throughout. Just a thought you may want to try.