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Easy Pizza Pasta Casserole

2 lbs ground beef or 2 lbs ground venison
1 large onion, chopped
1 clove garlic, minced
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained ( if LC use miracle noddle )
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni

1 Brown ground beef, onion, garlic and seasoning in oil.
2 Drain.
3 Stir in pasta, spaghetti sauce and 3 cups cheese.
4 Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
5 Sprinkle with remaining mozzarella.
6 Top with pepperoni.
7 Cover and freeze up to 3 months.
8 To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
9 To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.
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