Natali's Pizza Pasta

Name: Natali's Pizza Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by rusted_essence

"I threw this together because I did not find exactly what I wanted here. The results were just like a pizza! mmmmmm this is very filling as well."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 8

ingredients

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

directions

boil noodles of choice as directed on package.
saute minced garlic and chopped onion in olive oil.
add pepper saute until all veggies are tender.
add mushrooms cut olives and tomatoes with juice (cut up tomatoes if they are large pieces).
dump sauce in and parmesan cheese and stir all together.
quarter pepperoni and stir into the sauce.
let sauce get bubbly while noodles cook.
drain noodles and return to pot.
dump sauce over noodles.
stir together.
cover with cheese and cover for it to melt and serve or stir in the cheese.
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.

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RECIPE SUBMITTED BY

rusted_essence

I love to cook and have been expanding my knowledge here for over a year. My fiancee moved in with me around the time I started frequenting this site because I had to make the same things taste different so we will not get bored. I am about to graduate with my BFA in Art Education in May. My wedding is in June, soooo my plate is pretty full physically and metaphorically... I think the greatest thing about this site is not only do you learn new ways to cook great tasting meals, but you also become more capable of making up your own recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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