Ingredients
- 1 pound spaghetti (thin spagetti is what I use we like that best)
- 1 pound Italian sausage (substitute ground beef if you want)
- Salt and pepper to your taste
- 2 teaspoon garlic powder (or to your taste)
- 1 jar (26 ounce) spaghetti sauce (any brand or flavor, your favorite)
- 1 can (14.5 ounce) diced tomatoes
- 6 green onions, diced
- Refrigerated crescent rolls (1 tube)
- 1/4 cup grated Parmesan cheese
- 1 1/2 pound shredded mozzarella cheese (o & provolone and mozza mix)
- Sliced pepperoni (whatever amount you want to use)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Cook the pasta to about only halfway; drain, place into a bowl; set aside.
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Step 3: Place the sauce and tomatoes into a large saucepan; bring to a boil, reduce heat and simmer over low heat.
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Step 4: Meanwhile bown meat in large pan, season with salt, pepper to your own taste and the garlic powder; drain grease. Add to the simmering tomato mixture, then add diced green onions, keep at a low simmer.
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Step 5: Grease a 9x13 casserole dish.
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Step 6: Roll out crescent rolls, (do not separate) place in bottom of casserole dish (gently stretching with fingers to fit into the pan).
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Step 7: To the tomato sauce mixture, mix in the cooked noodles & parmesan cheese then spread mixture in casserole dish.
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Step 8: Cover top of mixture with mozzarella cheese, then layer with pepperoni slices on the top.
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Step 9: Bake for about 20-25 minutes or until cheese is golden brown, allow 5 minutes to cool then serve.
We hope you enjoy this recipe!
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