Pizza Pasta

• 12 oz fusilli pasta (or penne or rotini)

• 2 Tb extra virgin olive oil

• 8 oz Italian sausage

• 1 cup green bell pepper, chopped

• 1 cup onion, chopped

• 1.5 (14 oz) containers pizza sauce

• 1 (14.5 oz) can drained Italian diced tomatoes

• 1 (8 oz) package sliced portabella mushrooms

• 2 large cloves minced garlic

• 3 Tb fresh chopped basil

• 2 oz pepperoni, quarter half of it and leave the second half whole

• 2 cups shredded mozzarella

• Parmesan for topping

• 
  

Preheat oven to 350 F.

Spray a 9x13 baker with cooking spray.

Cook pasta and drain.

While pasta is cooking brown your sausage and sauté your veggies in large saucepan over medium heat in olive oil 10 minutes.

Drain grease.

During the last minute add garlic and sauté with veggies and sausage. Once sausage is browned and veggies are tender pour your pizza sauce in along with the quartered pepperoni, drained tomatoes and 3 tablespoons fresh minced basil.

Warm up over medium heat for a few minutes.

Pour cooked pasta in the baker and then pour sausage, pepperoni and veggie sauce over the pasta. Top with cheese.

Place whole pieces of pepperoni over the cheese.

Bake uncovered 30-35 minutes, broil for the last couple of minutes until it’s nice and golden.

Grate fresh Parmesan over the pasta and more fresh basil if desired.