1 pkg (375 g) Italpasta Total Spaghetti
1 tbsp (15 mL) Italpasta Extra Virgin Olive Oil
1 1/2 cups (375 mL) tomato sauce, divided
2 cups (500 mL) shredded mozzarella cheese, divided
1/4 cup (60 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped basil, divided
1 small tomato, sliced
1 oz (30 g) pepperoni slices
5 thinly sliced green pepper rings
1/4 cup (60 mL) sliced black olives
- Preheat oven to 425°F (220°C). Grease a 12-inch (30 cm) rimmed pizza pan. Cook pasta according to package directions; drain well.
- Place 1 1/4 cup (300 mL) tomato sauce in large saucepan set over medium heat until simmering. Toss pasta in tomato sauce. Stir in 1 cup (250 mL) mozzarella cheese, Parmesan cheese and half the basil.
- Add to pizza pan, spreading into an even layer. Top with remaining sauce. Sprinkle with remaining mozzarella cheese and top with tomatoes, pepperoni, green peppers and olives.
- Bake for 10 minutes or until cheese is melted and golden. Let stand for 10 minutes and garnish with remaining basil before slicing.
Calories per serving (1/8 recipe): 275; Fat 8.5g; Cholesterol 24mg ; Sodium 484mg; Carbohydrates 37g; Fibre 6g; Sugar 3.5g; Protein 12.5g