Meals Matter

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Contributed By: deborahpuette
deborahpuette

This recipe makes a complete meal and the whole family looks forward to it. It is so easy that anyone in the family can make it.

Ingredients

1 (3.5 ounce)package Pepperoni slices

12 ounces Part-skim ricotta cheese

1 Egg

2 tablespoons Fresh finely chopped basil

36 ounces Marianara or Pasta Sauce

8 ounces Corkscrew pasta, cooked according to package directions

8 ounces Shredded part-skim mozarella cheese

Preparation

Preheat oven to 350 degrees Fahrenheit. In a large skillet or griddle over low heat, spread the pepperoni slices out and heat for 3 minutes. Drain on paper towels.

In a medium mixing bowl, with a spoon, stir together the ricotta and egg. With a long-handled spoon, stir the basil into the jar of pasta sauce.

In a 2 quart casserole dish, layer the cooked pasta, the pepperoni, the ricotta mixture, the mozarella and the pasta sauce in lasagne-fashion for a total of 3 sets of these layers. Cover the dish and bake for 20 minutes. Remove cover and bake for 10 minutes more. Remove from oven and let stand for 10 minutes before serving. Serves 6.

Cook's Notes

Choose a pasta sauce that is tomato based and contains garlic and peppers. The fresh basil gives it a homemade flavor.

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