Name: Timballo Spaghetti Casserole recipe
Ingredients: 1 tablespoon olive oil;1 (16 ounce) package spaghetti;2 (24 ounce) jars marinara sauce;3 cups cooked chicken breast meat, diced;1 large onion, diced;1 (7 ounce) package of sliced pepperoni, diced;1 green pepper, diced;1 (5 ounce) can mushroom pieces, drained;1 (3 ounce) can sliced black olives, drained;3 cups shredded mozzarella cheese;1 tablespoon grated Parmesan cheese, or to taste

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Ingredients

1 tablespoon olive oil 1 (16 ounce) package spaghetti 2 (24 ounce) jars marinara sauce 3 cups cooked chicken breast meat, diced 1 large onion, diced 1 (7 ounce) package of sliced pepperoni, diced 1 green pepper, diced 1 (5 ounce) can mushroom pieces, drained 1 (3 ounce) can sliced black olives, drained 3 cups shredded mozzarella cheese 1 tablespoon grated Parmesan cheese, or to taste

Nutrition Info

671.5 calories carbohydrate: 68 g cholesterol: 84.1 mg fat: 27.3 g fiber: 8.1 g protein: 36.7 g saturatedFat: 10.1 g servingSize: - sodium: 1563.5 mg sugar: 16.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes, drain.
Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl, transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread.

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