Pepperoni Rigatoni

Pepperoni Rigatoni

1 package (16 ounces) rigatoni or large tube pasta

1 jar (28 ounces) spaghetti sauce {I used Emeril's Roasted Gaaahlic}

1 package (3-1/2 ounces) sliced pepperoni, halved {I used a pizza cutter to slice them into fourths}

2 cups (8 ounces) shredded Monterey Jack cheese {I used Cheddar Cheese and Mozzarella Cheese}

Cook pasta; drain. Add spaghetti suace and toss to coat. Place half in a greased shallow 3-qt microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers.

Cover the casserole and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving

Yield: 6-8 servings

The other night I tried a new recipe {which doesn't happen often} and it was GREAT! Mardell {who NEVER eats leftovers} ate it for lunch AND supper the following day. He loved it so much that he asked me to make it again today. It is really quick and very yummy - I was able to make it today with two fussy babies at my side! If you try it out let me know what you think :)