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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here's my homemade version of a family-favorite Italian restaurant entree. For a change of pace, I substitute hamburger for pepperoni, add Italian seasonings and use a mix of fun pasta shapes including rotini and corkscrew. Ingredients:
3 cups uncooked wagon wheel or spiral pasta |
1 can (4 ounces) mushroom stems and pieces, undrained |
1 package (3-1/2 ounces) sliced pepperoni, quartered |
3/4 cup chopped green pepper |
1 medium onion, chopped |
1 jar (14 ounces) spaghetti sauce |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 cup (4 ounces) shredded cheddar cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°. Cook pasta according to package directions; drain and place in a large bowl. Add mushrooms, pepperoni, green pepper and onion. Stir in spaghetti sauce, tomato sauce, tomato paste and cheddar cheese.
2. Transfer to a greased 3-qt. baking dish. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted. Yield: 6 servings.
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