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Pepperoni Rigatoni Recipe

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My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.—Becky Fisk, Ashland City, Tennessee

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Pepperoni Rigatoni Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded Monterey Jack cheese

Directions

Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers.
Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1-1/2 cups) equals 448 calories, 19 g fat (9 g saturated fat), 38 mg cholesterol, 879 mg sodium, 51 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Pepperoni Rigatoni in Casserole Cookbook , p286

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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