pepperoni pizza pasta bake

By dette

I've loved pepperoni pizza ever since I was old enough to order my first hot, gooey slice. One day I wondered what would happen if I combined my favoriet pizza toppings in a baked pasta dish. Viola! Don;t care fo pepeproni? then add your own preferred toppings. Serve a simple green salad and some garlic bread for a winning meal the entire family will love,

Ingredients

• vegetable cooking spray
• 1 T, kosher salt
• 1 12oz box penne or ziti
• 1/2 lb. mik Italian sausage, casing remove and sausage, crumbled
• 1/2 c. dhopped onion
• 1 12 oz jar pizza sauce
• 1 8oz can tomato sauce
• 1/2 c. milok
• 1/4 lb thinly sliced pepperoni
• 1/4 c. diced Canadian bacon
• 1 t. Italian seasoning
• 3/4 t. garlic powder
• 1 c. (4oz) shredded mozzarella
• 1/3 c. (about 2oz) freshly grated Parmigiano-Reggiano
• 1/4 c finely chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350. Spray a 2 1/2 qt baking dish with the vegetable oil spray.
Bring a large pot of water to a boil ADd the salt and penne and cook until tender but still firm to the bite, 8-10 minutes. Drain the pasta and set aside.
Heat a large skillet over medium ehat. Add the sausage and onion and cook until the sausage is evenly browned and the onion is tender, 7-8 minutes. Carefully drain as much of the drippings as possible from the skillet. Set aside.
Combine the pizza saukc, tomato sauce, and milk in a large bowl. Stir inthe sausage mixture, the pepperoni, Canadian bacon, Italian seasoning, and garlic powder. Add the pasta a dn stir gently until thoroughly coated with the sauce.
Transfer the pasta mixture to the prepared baking dish and sprinkle with the mozzarella and Parmigiano-Reggiano. Cover with aluminum foil and bake for 30 mintues. Remove the roil and continue to bake until the cheese are melted and bubbly, about 15 minutes more. Garnish with the parsley and serve hot,

Topt he pasta with: mushrooms, olives, roasted red peppers, sun-dried tomatoes, onions, meatballs, crumbled bacon, artichokes,