Monday, August 15, 2016

A Recipe from my College Days

I started making this recipe when I lived in my tiny one bedroom apartment in downtown Durham while I attended college.  It's inexpensive, easy to make, and tastes delicious.  This is a great main course dish, or something easy to take to a potluck.  I've seen variations of this recipe throughout the years, but this is the one that I've always loved best.

Pepperoni Pasta Bake

3/4 lbs (12 oz) of rotini pasta
8 oz (2 cups) of mozzarella cheese
4 oz can of mushrooms
4 oz can of sliced black olives
24 oz jar of spaghetti sauce
6 oz of pepperoni

Preheat oven to 375 degrees. Boil pasta according to directions and spread evenly in a 2 quart casserole dish.  Stir in black olives, mushrooms, and spaghetti sauce and mix evenly.  Take half of the cheese and pepperoni and mix in with the pasta. Line the top of the casserole with pepperoni, then cover with remaining cheese.  

Bake for around 20 minutes or until cheese is bubbly and has started to brown on edges.

A Note from Bethany...
You may need to use more pasta sauce depending on taste. I generally use most of the package of pepperoni, but you can use less if you'd like. Sometimes I add chopped sauteed onions, depending on the time I have to make the casserole.