INGREDIENTS:

1 lb. elbow macaroni or other pasta
1 (32 oz.) jar spaghetti sauce
1/2 lb. pepperoni, sliced
1/2 lb. mozzarella, shredded
1/2 lb. provolone cheese
1/2 c. parmesan cheese

DIRECTIONS:

Cook macaroni according to box. Drain well. Lightly grease a 2-quart casserole. Spread 1/2 cup sauce in bottom of casserole. Mix remaining sauce with pasta. Spoon half of pasta into casserole dish. Sprinkle with half of cheeses. Cover with half of pepperoni. Repeat for an additional layer. Cover with foil and bake 25 minutes at 350 degrees. Remove foil and bake 5 to 10 minutes or until cheese is bubbly and lightly browned. Let stand 10 minutes and serve. Serves 4 to 6.

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