Servings: 12 servings
- 12 oz. gluten-free penne pasta
- 50 oz. pasta sauce
- 1 lb. Italian sausage
- 6 oz. pepperonis
- 2 cups mozzarella cheese, plus a little more for on top of casserole
- 1/2 cup parmesan cheese
- 6 oz. olives, sliced
- 1/2 tbsp. dried oregano
- salt and pepper to taste
Preheat the oven to 350 degrees.
In a large pot, cook pasta according to directions on box. Drain well and return back to pot.
In a large skillet, brown 1 pound of Italian sausage.
When sausage is almost cooked through, add in half of the package of pepperonis. Cook a few more minutes longer.
Add both jars of pasta sauce to meat mixture and mix together.
In the large pot with the cooked pasta in it, add the meat mixture, most of the sliced black olives (reserve a little for on top of casserole), mozzarella and parmesan cheeses, dried oregano, and salt and pepper to taste.
Mix all these ingredients thoroughly and pour into a 9 x 13" casserole baking dish.
Sprinkle a little more mozzarella cheese, rest of the sliced olives, and the other half of the pepperoni's on top.
Bake for 20-25 minutes.
Calories: 422kcal | Carbohydrates: 29g | Protein: 19g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1571mg | Potassium: 562mg | Fiber: 3g | Sugar: 5g | Vitamin A: 724IU | Vitamin C: 9mg | Calcium: 229mg | Iron: 3mg