Pepperoni Rigatoni Bake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb rigatoni pasta
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/2 green pepper, chopped
• 2 teaspoons minced garlic
• 1 (8 ounce) can sliced mushrooms, drained
• 1 teaspoon cruched basil
• 1/2 teaspoon oregano
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1 (16 ounce) part-skim ricotta cheese
• 1/2 cup parmesan cheese
• 1 cup reduced-fat sour cream
• 1 egg, beaten
• 1/8 cup chopped fresh parsley
• 1/2 teaspoon salt
• 4 -6 ounces sliced pepperoni
• 2 cups part-skim mozzarella cheese, divided

Recipe

• 1 preheat oven to 350. lightly grease a casserole pan and set aside.
• 2 cook rigatoni pasta according to package directions to al dente.
• 3 while pasta is boiling, heat olive oil in a saucepan over medium heat. add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
• 4 add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
• 5 when pasta is done, drain.
• 6 using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
• 7 return the hot drained rigatoni to the ricotta/sour cream mixture. gently fold/stir together.
• 8 place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
• 9 evenly pour half of the tomato sauce mixture over top.
• 10 evenly place all of the pepperoni slices over top.
• 11 sprinkle with 1 cup only of the mozzarella cheese.
• 12 layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
• 13 cover and bake at 350 for 30 minutes.
• 14 uncover and bake for another 15 minutes.
• 15 best to let stand 5-10 minutes before serving.