I made this recipe 2 Fridays ago and it was very delicious! It tasted exactly like a slice of pepperoni pizza! The Italian seasoning is key here. I used the McCormack blend.
From Paula Deen's July/August magazine - Rock'n'Rotini (yes, it was from the kids' section of the magazine!)
1 (14.5 oz.) package rotini pasta
3/4 cup diced yellow onion
3/4 cup diced green bell pepper
3 cloves garlic, pressed
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (4.5 ounce) can sliced mushrooms, drained
2 teaspoons Italian seasoning
1 (8 ounce) package shredded Italian cheese blend, divided
1 (5 ounce) package miniature pepperoni (Hormel makes these)
Preheat oven to 350 degrees.
Lightly spray 9x13 baking dish with nonstick cooking spray.
Cook pasta according to package directions.
Heat a medium skillet over medium heat until hot. Lightly spray with cooking spray; add onion, pepper and garlic. Saute for 3 minutes or until tender. Add tomatoes, sauce, mushrooms and Italian seasoning; cook for 1 minute.
Reserve 3/4 cup cheese. Combine remaining cheese, pasta, tomato mixture and pepperoni; toss well. Spoon mixture into prepared baking dish. Cover casserole with foil. Bake for 15 minutes. Remove foil and top with remaining cheese. Replace in oven and bake until cheese is lightly brown, 5 minutes.
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