Pizza Spaghetti Style

• 1 lb. ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red or green bell pepper, chopped
• 1 (8 ounce) package button mushrooms, sliced 
• 1 (26 ounce) jar pasta sauce
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried Italian seasoning
• 1 (16 ounce) package spaghetti pasta, broken into 2" pieces
• 3/4 cup whole milk
• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1-1/2 cups shredded Cheddar cheese
• 1-1/2 cups shredded Monterey Jack cheese

Preheat oven to 180 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, garlic, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, diced tomatoes with their juice, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions.

Meanwhile, combine milk, eggs, and Parmesan cheese in large bowl and beat until blended. Drain spaghetti and toss with egg mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.

To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly.