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
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 shredded Monterey Jack cheese
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.