Pizza Pasta

This is a quick-to-get-into-the-oven pasta dish that everyone will like.  The timing and proportions are just right, and you have plenty of time to get a salad and vegetable ready and the table set while it bakes.    If you don’t have the time for this to bake, I would suggest bringing it to a boil in a saucepan, and then letting it cook, covered, 20-25 minutes over low heat on the stovetop, stirring occasionally.              

                               Pizza Pasta

  4          cups  Pasta -- bow-ties, uncooked  (10 2/3 ounces)

  28        ounces  Diced Tomatoes -- fire-roasted, undrained

     ¾      cup  Water

  12       Pepperoni Slices -- quartered

  1         tablespoon  Pesto Sauce (or 1 teaspoon dried Italian Seasoning)

     ¼      teaspoon  Pepper

     ½      cup  Mozzarella Cheese -- shredded

     ¼      cup  Parmesan Cheese -- shredded

In a large bowl, combine the pasta, tomatoes, water, pepperoni, pesto and pepper.

Transfer to an 11 x 7" baking dish coated with cooking spray.

Cover and bake at 350° for 45 minutes; Stir, cover and bake 15 minutes longer or until pasta is tender.  Top with cheese.  Bake, uncovered, for 4-6 minutes or until cheese is melted.

6 Servings 

"Taste Of Home Quick and Light”

Per Serving : 400 Calories; 11g Fat (24.4% calories from fat); 16g Protein; 59g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 361mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.