Ronzoni One-Dish Pepperoni & Pasta
For a back-to-school quick meal, make this in 5 minutes when you walk in the door. Then re-group from your busy day while it bakes!
Prep Time: 5 Minutes
Start to Finish: 50 Minutes
3 cups (about 26-oz. jar) spaghetti sauce
1-3/4 cups HOT water
3 cups (8 oz.) RONZONI Ziti, uncooked
1/4 lb. sliced pepperoni, cut in halves
2 cups shredded mozzarella cheese, divided
Heat oven to 400øF. In 13 x 9 x 2-inch baking dish, stir together spaghetti sauce and water until well blended. Stir in UNCOOKED pasta and pepperoni; press mixture down with spoon so that pasta is submerged in sauce. Cover with foil. Bake 40 to 45 minutes or until pasta tastes tender. Stir in 1 cup cheese; sprinkle with remaining cheese. Replace foil and let stand 5 mintues before serving. 7 servings. MEATBALL VARIATION: Omit pepperoni; use 1 lb. frozen cooked meatballs (about 1/2 oz. each).
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)