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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 9 |
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With this hearty entree from Marge Unger of La Porte, Indiana, all you'll need to round out the meal is garlic bread and a tossed salad. I've fixed it for buffets, for potluck dinners and even for company. Keep the recipe handy, because you'll certainly be asked for it, Marge assures. Ingredients:
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 |
Directions:
1. Cook pasta according to package directions. Meanwhile, combine 2-1/3 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.
2. Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top.
3. 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. Yield: 9 servings.
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