Ingredients
Scale
- 1 lb lean ground beef or ground turkey
- 1 box (16 oz) rotini or penne pasta
- 1 jar (24 oz) marinara sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 can (2.25 oz) sliced black olives (for “eyeballs”)
- 10–12 slices of pepperoni
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Step 1: Preparation Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of olive oil. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but stop two minutes early so it remains “al dente.” Drain the pasta and set it aside.
- Step 2: Sauté and Simmer In a large skillet over medium-high heat, brown the ground beef along with the diced onions. Cook until the meat is no longer pink and the onions are translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant. Pour in the marinara sauce and add the dried oregano, salt, and pepper. Let the mixture simmer on low for about 5 minutes to allow the flavors to meld together.
- Step 3: Assemble and Decorate Combine the cooked pasta and the meat sauce in the prepared baking dish. Stir well until every noodle is coated. Spread the mixture into an even layer. Sprinkle the shredded mozzarella and Parmesan cheese over the top. To create the “spooky” look, place pepperoni slices across the cheese. Put two sliced black olives in the center of each pepperoni slice to create “eyeballs.” You can also arrange extra olive slices to look like spiders crawling across the top.
- Step 4: Bake to Perfection Place the casserole in the oven and bake for 20 to 25 minutes. The cheese should be melted and bubbly, and the edges should be slightly golden. Remove from the oven and let it rest for 5 minutes before serving. This resting time helps the sauce thicken so the casserole holds its shape when scooped.
- Cook Time: 40 minutes