We preferred turkey pepperoni, so you don't get a greasy appearance. Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.
- 1 (12 oz.) box spaghetti (I used whole wheat)
- 1 tsp. salt
- 1 lb. mild pork sausage
- 2 oz. (about 30 slices) turkey pepperoni, halved
- 1 (26 oz.) jar basil & tomato pasta sauce
- 1/4 c. grated Parmesan cheese
- 1 (8 oz. ) package shredded Italian 5-cheese blend
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