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Pepperoni Macaroni

An everyday pasta bake gets jazzed up with pepperoni, sausage and olives. Because it can be assembled ahead of time and baked right before serving, it’s my handy go-to when I need something on the fly. —Marlene Mohr, Cincinnati, Ohio
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 2-1/2 cups uncooked elbow macaroni
  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 1 can (15 ounces) pizza sauce
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup whole milk
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni.
  • In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
  • Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
Nutrition Facts
1 cup: 334 calories, 19g fat (7g saturated fat), 45mg cholesterol, 1041mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 16g protein.

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