Friday, October 23, 2015

#3653 - Pepperoni Casserole

(by Shirley McNevich)

16oz. uncooked shell pasta (or other shape)
1lb. ground Italian sausage (casings removed)
28 to 32oz. pasta sauce
24oz. ricotta cheese (less if you wish)
1 can sliced black olives (drained)
12oz. shredded mozzarella cheese
12oz. pepperoni slices (more if you wish)

Cook and drain pasta in salted water--drain but DO NOT RINSE. In a skillet over medium heat crumble the Italian sausage--cook/stir until browned. Chop all of the pepperoni slices into small pieces. In a bowl add drained pasta, browned sausage, HALF of the pepperoni pieces and the pasta sauce--stir well. In a separate bowl add ricotta cheese, mozzarella cheese and sliced black olives--stir to mix. Pour the pasta mixture into a large greased casserole dish. Spread the cheese mixture over the pasta mixture. Sprinkle the other half of the chopped pepperoni pieces over the top. Bake at 350 degrees 25-35 minutes or until hot and bubbly. Let it sit a few minutes before serving.

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