|1 box (340g)||Italpasta Gluten Free Penne Rigate, cooked and drained|
|1 jar (680 mL)||Italpasta Marinara Smooth Style Sauce|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive oil|
|¾ cup (180 mL)||thinly sliced pepperoni|
|2 cups (500 mL)||sliced mushrooms|
|1||green pepper, chopped|
|2||cloves garlic, minced|
|2 tsp (10 mL)||dried oregano leaves|
|1 ½ cups (375 mL)||shredded part skim mozzarella cheese|
- Preheat the broiler to high; position the rack to the center of the oven. Arrange the pepperoni in an even layer on a foil lined baking sheet. Broil for 3 minutes or until crisp around the edges. Set aside.
- Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushrooms, green pepper, garlic and oregano. Cook for 5 to 7 minutes or until tender; stir in the sauce. Simmer, stirring occasionally, for 10 minutes or until heated through and slightly reduced.
- Toss the sauce mixture with the cooked penne and half the crisp pepperoni. Transfer to an 8-inch baking dish. Sprinkle the cheese over the penne and top with the remaining pepperoni. Broil for 5 minutes or until the cheese is melted. Let stand for 5 minutes before serving.
Tip: Customize this casserole by using any of your family’s favourite pizza toppings.
Calories per serving 655, Fat 21 g, Cholesterol 48 mg, Sodium 865 mg, Carbohydrates 78 g, Fibre 5 g, Sugar 10 g, Protein 22 g
- One serving contains 30% of the %DV of Calcium.