Directions:
- Boil pasta to al dente firmness and then drain in colander. Pour in oven proof pan and stir in the Tbs of olive oil to keep the pasta separate.
- Quarter the pepperoni slices (stack them, it's easier) and slice the olives. Toss them both in the pan with the pasta.
- Open the can of tomatoes and semi-drain them, add to pasta.
- Pour the Italian salad dressing over the pasta and sprinkle with the Parmesan Cheese.
- Now add the cheddar and mozzarella. I might have used a little less or a little more, I didn't measure anything except the Italian Dressing really.
- Bake at 375 for around 30 to 45 minutes. Till bubbly, not browned.
- I took it out of the oven and put it in the oven at Church and it was still nice and melted when it was served.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.16 Kcal (3384 kJ) | ||
| Calories from fat | 469.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.14g | 80% | |
|---|---|---|---|
| Cholesterol | 110.79mg | 37% | |
| Sodium | 2256.3mg | 94% | |
| Potassium | 346mg | 7% | |
| Total Carbs | 36.88g | 12% | |
| Sugars | 4.6g | 18% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 46.07g | 92% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 129.8mg | 721% | |
| Calcium | 857.7mg | 86% | |
| Amount Per 100 g | |||
| Calories | 211.99 Kcal (888 kJ) | ||
| Calories from fat | 123.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 80% | |
|---|---|---|---|
| Cholesterol | 29.06mg | 37% | |
| Sodium | 591.87mg | 94% | |
| Potassium | 90.76mg | 7% | |
| Total Carbs | 9.67g | 12% | |
| Sugars | 1.21g | 18% | |
| Dietary Fiber | 1.47g | 22% | |
| Protein | 12.08g | 92% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 34mg | 721% | |
| Calcium | 225mg | 86% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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