*Ingredients:
°1 kg (about 2 1/4 lb) spaghetti
°30 ml (2 tbsp.) olive oil
°2 containers of white mushrooms, 227 g each, sliced
°3 green peppers cut into strips
°1 sliced onion
°1.5 liters (6 cups) tomato and basil sauce
°2 bags of sliced pepperoni, 250 g each
°Salt and pepper to taste
°500 ml (2 cups) grated mozzarella
°500 ml (2 cups) grated cheddar cheese
*Steps
Preheat oven 190°C (375°F).
In pot of salt boiling water, cooking spaghetti to al dente. Drain.
In the same pan, heat the oil over medium-high heat. Cook the mushrooms for 8 to 10 minutes, until the water has evaporated.
Add peppers and onion. Continue cooking for 5 minutes.
Add the tomato and basil sauce, then bring to a boil, stirring. Add spaghetti and pepperoni. Salt, pepper and stir.
Pour the mixture into one or more baking dishes. Cover with mozzarella and cheddar. Bake for 10 minutes.
Set oven to broil position. Continue cook for 2 to 3 min, to cheese is golden brown.
For freezing and thawing
Let cool, then chill in the fridge.
Divide the mixture into airtight containers and place in the freezer.
The day before the meal, let the desired number of portions thaw in the refrigerator.
At mealtime, reheat the portions in the microwave.
Enjoy !
