PEPPERONI PIZZA PASTA BAKE

Pepperoni Pizza Pasta Bake image

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 5

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Ingredients

4 cups uncooked large elbow macaroni (12 oz)
1 package (5 oz) miniature sliced pepperoni (about 1 cup)
2 cans (18 oz each) fire-roasted tomato cooking sauce
1 can (3.8 oz) sliced ripe olives, drained
1 cup shredded mozzarella cheese (4 oz)

Steps:

Heat oven to 350°F. Cook and drain macaroni as directed on package.
In ungreased 3-quart casserole, mix macaroni, pepperoni, cooking sauce and olives.
Cover; bake 30 to 35 minutes or until hot in center. Sprinkle with cheese; bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 560, Carbohydrate 75 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 8 g, TransFat 0 g