8 oz. rotini
4 oz. sliced pepperoni
3/4 c. chopped onion
14 oz. diced tomatoes
8 oz. tomato sauce
1 tsp. Worcestershire
3 Tbsp. Parmesan
4 oz. shredded Mozzarella
1/2 tsp. oregano
1/4 tsp. basil
course black pepper
2 Tbsp. butter

1. Cook pasta to al dente and drain.
2. Preheat oven to 350 degrees.
3. In a large saucepan, cook pepperoni over medium heat 3-4 minutes or until lightly browned. Remove to a paper towel w/ slotted spoon. In the fat, cook onion 2-3 minutes until soft. Add tomatoes, tomato sauce, Worcestershire, oregano, basil, and pepper to taste. Bring to a boil and simmer uncovered for 10 minutes, stirring occasionally.
4. Put butter in hot pasta pan and swirl until it melts. Add and toss pasta, then add and toss with Parmesan. Pour pasta into 6 cup shallow casserolle. Pour sauce over pasta, top with pepperoni, then mozzarella. Bake at 350 for 25-30 minutes until bubbly and melted.

4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user S33HANNA.

 

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