I've fixed this hearty main course for buffets, potluck dinners and even for company at my home. Keep the recipe handy, because you'll certainly be asked for it when you contribute it to an event. —Marge Unger, La Porte, Indiana
- 8 ounces uncooked penne pasta
- 3-1/2 cups spaghetti sauce, divided
- 1 package (8 ounces) sliced pepperoni
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 can (8 ounces) tomato sauce
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Cook pasta according to package directions. Meanwhile, combine 2-1/2 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well.
- Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top.
Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 9 servings.
Originally published as Pepperoni Pizzazz in Quick Cooking September/October 1999, p43
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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