Ingredients
| 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 |
Steps
- 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.
Nutritional Information
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.