Tuesday, November 19, 2013

Cheesy Pepperoni Pasta Bake



This started out as an idea for a meatless meal until I realized that I would have pepperoni leftover from pizza this week. The Picky Kid Quad liked this because it reminded them of pizza.

 

Cheesy Pepperoni Pasta Bake

16 oz whole wheat rontini or penne pasta, cooked according to package directions
24 or 28 oz jar spaghetti sauce
4 oz turkey pepperoni (1/2 bag, save the other half for homemade pizza)
2 cups shredded mozzarella

Stir the pasta and sauce together and pout into a 13 x 9 inch pan. Lay pepperonis over pasta and top with cheese. Bake for 20 minutes or until heated through and cheese is melted. Simple and delicious. Serves 8.

Total: $4.53, $.57 per serving

Nutrition Facts
1/8 of recipe, CALORIES 235, FAT 9.3g, PROTEIN 16g, CARBS 25g, FIBER 3.4g,
SODIUM 786mg, WW Points Plus 6 points

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