Pizza Pasta Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

8 oz gluten free penne (or rotini)

24 oz gluten free marinara sauce

4 oz gluten free mini pepperoni (sliced in half, Applegate Naturals recommended)

3 ⅘ oz can sliced black olives (drained)

8 oz shredded mozzarella cheese

4 oz shredded provolone cheese

Directions

Preheat oven to 350 degrees. Add pasta to a large pot of salted boiling water then cook a couple minutes before the pasta reaches the al dente stage (pasta will continue to cook in the oven.) Drain then set aside. (Cook gluten free Barilla penne 9 minutes)

Layer

Spread a thin layer of marinara sauce into the bottom of a greased 8x11" baking dish. Spoon in half the pasta then spoon enough marinara sauce over top to cover. (Sprinkle oregano and basil over each layer) Sprinkle on half the pepperoni and black olives, and half the cheeses. Repeat layers then cover with a piece of foil sprayed very well with nonstick spray and place baking dish on top of a baking sheet.

Bake covered for 20 minutes then remove foil and bake for 10-15 additional minutes, or until cheese is golden brown. Let casserole sit for 10 minutes before serving.

Notes

You can use pizza cheese vs mozzarella & provolone.

You can add sautéed onions, green pepper or cooked beef and sausage if desired.

You can spread 1/2 cup Parmesan cheese on top as well.

The recipe calls for 12 oz pasta but Bonnie finds this too much for the sauce.

Nutrition

• Calories: 524 kcal
• Total Fat: 27 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.3 g
• Cholesterol: 61 mg
• Sodium: 1522 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 24 g