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I don't remember exactly where this recipe came
from, but it turned out to be quite good. And best of all it's
also quick and easy to fix. The trick is to choose a pasta sauce
that is low in sugar (sugar is near the end of the ingredients
list, and not one of the first 3 or 4 ingredients listed). We
normally use a tomatoes and basil flavored variety of sauce, but
a mushroom sauce would be good too. |
1 8oz pkg rigatoni
pasta, cooked al dente
1 26oz bottled pasta sauce (low sugar)
1 (2 1/2oz) package sliced pepperoni |
1 cup Mozzarella cheese, shredded
2 to 3 tbls Parmesan cheese (optional) |
Preheat oven to 350 degrees.
In a large bowl, combine the cooked pasta, the
pasta sauce, and pepperoni (same some slices for
a layer to cover the top). Coat a 2 quart baking
dish with a non-stick cooking spray. Spoon mixture
into the backing dish. Top with the cheese and reserved
pepperoni. Cover and bake for 30 minutes, or until
heated through.
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