I pretty much love pasta. I will eat it plain, with homemade meat sauce, with a jar of Ragu, with alfredo sauce, in macaroni and cheese, in chicken piccata…you get the picture. But it’s true. I. Love. Pasta. Cesar, on the other hand, could certainly do without it. He’d much rather eat a big ol’ chicken breast or hunk of steak than a plate full of carbs. Since I am the one who usually cooks, though, sometimes he gets stuck with that carby goodness. Sometimes he complains and sometimes he doesn’t. The night I made pizza pasta just so happened to be a night he didn’t, which I definitely didn’t consider a coincidence…more like a testimonial to the deliciousness of this dinner. I liked this a lot too. To make it even better, it only has 4 ingredients and was literally on the table in 30 minutes.
16 oz. box of cellentani
1 c. pasta sauce
4 oz. Italian blend shredded cheese
2 oz. chopped pepperoni or mini pepperoni
Preheat oven to 375. Cook pasta according to box and mix in pasta sauce. Pour into a 13×9 Pyrex dish, then top with cheese and pepperoni. Bake until cheese starts to brown and get bubbly, about 10 minutes.