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Baked Pepperoni Casserole

I tend to keep a lot of pasta in my cabinets and pasta is one of those items that are a necessity to have in the pantry. You can eat it by itself or add some meat to it to create a meal. I needed a meal idea and had several boxes of macaroni noodles. Since my daughter has a love thing for pepperoni, I came up with the idea of baked pepperoni casserole. Here’s my daughter inspired meal for you to try.

Ingredients

1 lb bag/box of elbow macaroni

1 package of sliced pepperoni

1 onion

1 jar spaghetti sauce

1 Tbsp olive oil

1 can black olives

1 8 oz package of mozzarella cheese

¼ cup parmesan cheese

Cook elbow macaroni according to package directions or until al dente which is firm. Please do not overcook noodles in water since you will put the pasta in the oven to cook. Drain the noodles and add in a casserole dish. Chop up the onion and add to a skillet with the olive oil to sauté for a few minutes then put in the casserole dish. Drain the can of olives and add to the casserole. Add the entire package of pepperoni. Use your favorite jar of spaghetti sauce or you can make a homemade sauce if you choose. I like the brand Ragu. Add the spaghetti sauce to the pepperoni casserole. Mix in half the package of cheese to the dish and mix well. Use the rest of the cheese to sprinkle all over the top of the casserole. Then sprinkle the parmesan cheese over of the dish. Add the casserole to a 350 degree oven and bake for 30 minutes or until nice and bubbly. Remove from oven and serve with buttered garlic toast.

Buttered Garlic toast

4 slices of Texas toast

½ stick butter (room temperature)

4 cloves garlic

2 Tbsp parmesan cheese

Mix the butter, garlic and parmesan. Toast the bread and spread the garlic butter on the toast.