This recipe is so easy but I forgot that I even had it! The original recipe calls for Rotell past (little wheels) but you can use just about any pasta that you might have on hand.
Easy Pepperoni & Pasta Casserole
- 8 oz Rotelle pasta, cooked according to box
- 26 oz spaghetti sauce
- 1 cup of thin pepperonis
- 2 c. shredded Mozzarella
- 1/2 c. parmesan cheese
- salt and pepper to taste
Preheat the oven to 350.
Add the sauce, pepperoni, and 1 1/2 c. of the shredded cheese to the cooked, drained pasta.
Season to taste and mix well.
Pour into a greased 9×13 pan.
Sprinkle with the remaining cheeses.
Bake, uncovered, for 20-25 minutes or until heated.
Serve and Enjoy!