PEPPERONI PIZZA CASSEROLE

By á-56845

Ingredients

• Recipe By : CHICAGO TRIBUNE
• Serving Size : 12 Preparation Time :0:00
• Categories : Casseroles
• Amount Measure Ingredient -- Preparation Method
• 8 ounces uncooked rotini (corkskrew) pasta (about 3 -- cups)
• 1 pound italian sausage casing removed, ground
• beef or ground turkey
• 4 cups spaghetti sauce
• 1 can mushroom (4 ounces) -- drained
• 1 cup parmesan cheese
• 1 package sliced pepperoni -- (6 ounces)
• 8 ounces shredded mozzarella cheese

Preparation

Step 1

Heat oven to 350 degrees. Heat stockpot of water to a boil over high heat. Cook the pasta according to package directions; drain. Return the pasta to pot.
Meanwhile, cook the sausage, stirring occasionally, in a large skillet over medium heat until brown, about 5-8 minutes; drain. Add the sausage, spaghetti sauce and mushrooms to the pasta. Stir in the parmesean cheese and half of the pepperoni slices.
Spread the pasta mixture into a lightly greased 13 x 9 inch pan. Top with mozzarella cheese. Arrange remaining pepperoni slices over top. Bake until cheese is bubbly, about 20 minutes.