Natali's Pizza Pasta

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 12 ounces noodles (we used med shells)
• 1 lb pepperoni (the thin presliced variety)
• 1 medium red onion
• 1 yellow bell pepper (use any color)
• 6 garlic cloves (or to taste)
• 1 (4 ounce) can mushrooms (stems and pieces)
• 1 (4 ounce) can black olives (slice into rings)
• 1 (15 ounce) can italian-style stewed tomatoes (undrained, italian has basil garlic and oregano)
• 26 ounces spaghetti sauce (i used bertolli olive oil and garlic)
• 1 cup parmesan cheese
• 2 cups shredded cheese (whatever you wish we had monterray jack and xtra sharp cheddar so we made due)
• 3 tablespoons olive oil

Recipe

• 1 boil noodles of choice as directed on package.
• 2 saute minced garlic and chopped onion in olive oil.
• 3 add pepper saute until all veggies are tender.
• 4 add mushrooms cut olives and tomatoes with juice (cut up tomatoes if they are large pieces).
• 5 dump sauce in and parmesan cheese and stir all together.
• 6 quarter pepperoni and stir into the sauce.
• 7 let sauce get bubbly while noodles cook.
• 8 drain noodles and return to pot.
• 9 dump sauce over noodles.
• 10 stir together.
• 11 cover with cheese and cover for it to melt and serve or stir in the cheese.
• 12 since sharp cheddar doesnt melt well it gets greasy i stirred the cheese in but if you were to use mozz i bet it would look nice to melt on top.