Prepare 1 pound rotelle pasta; drain and set aside. In large skillet, cook 8 ounce sliced pepperoni. Remove form pan and set aside.
In same skillet add:
INGREDIENTS:
1 chopped onion
2 c. sliced mushrooms
Cook until soft.
Add:
INGREDIENTS:
2 (15 oz.) cans tomato sauce
1 tbsp. Worcestershire sauce
1 tsp. basil
1/2 tsp. oregano
Bring to a boil. Reduce and simmer 5 minutes.
Toss pasta with:
INGREDIENTS:
1/4 c. melted butter
1/4 c. grated Parmesan cheese
Place in 13×9 pan.
Pour sauce over noodles. Arrange pepperoni on top.
In bowl, combine:
INGREDIENTS:
8 oz. shredded Mozzarella
1/2 c. shredded Cheddar cheese
Sprinkle over pepperoni.
Bake at 350 for 40 minutes. Serves 8-10.
January 22nd, 2006 by karan
Filed under: Baked Pasta Recipes |
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Filed under: Baked Pasta Recipes |
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