Dump-and-Bake Pizza Pasta Casserole

• Meat

  • 5 oz Pepperoni

• Produce

  • 1 Basil

• Condiments

  • 24 oz Marinara sauce

• Pasta & Grains

  • 16 oz Pasta

• Dairy

  • 2 cups Mozzarella cheese
  • 1 Parmesan cheese

Found on myrecipemagic.com

Description

Ingredients

• 16 ounce pasta ( uncooked elbow pasta - can substitute with rotini or other similar small pasta )
• 24 ounce marinara sauce ( Ragú® Old World Style® Traditional sauce )
• 3 cups water 5 ounce pepperoni ( divided - I like to use turkey pepperoni, but any kind will work! ) 2 cups mozzarella cheese, shredded ( or Italian blend ) to taste parmesan cheese ( optional ) to taste basil ( fresh chopped herbs such as basil, oregano and parsly for garnish - optional ) Directions Preheat oven to 425 degrees F. In a large baking dish, stir together uncooked pa sta, Ragú sauce, wa ter, and about ¾ of the package of pepp eroni. Cover tightly with aluminum foil Servings 4 From The Seasoned Mom Adapted from Food.com  
• 5 ounce pepperoni ( divided - I like to use turkey pepperoni, but any kind will work! )
• 2 cups mozzarella cheese, shredded ( or Italian blend )
• to taste parmesan cheese ( optional )
• to taste basil ( fresh chopped herbs such as basil, oregano and parsly for garnish - optional )

Directions

• Preheat oven to 425 degrees F. In a large baking dish, stir together uncooked pa sta, Ragú sauce, wa ter, and about ¾ of the package of pepp eroni. Cover tightly with aluminum foil