5-Ingredient Pizza Pasta Bake
Try this 5-Ingredient Pizza Pasta Bake recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- 3.8 oz can sliced black olives drained
- 12 oz gluten-free penne pasta (could use rotini)
- 24 oz gluten-free marinara sauce
- 4 oz gluten-free mini pepperoni sliced in half (i like applegate naturals)
- 8 oz shredded mozzarella cheese
- 4 oz shredded provolone cheese
- Carbohydrate 1.04704238649333 g
- Cholesterol 24.1915930453333 mg
- Fat 6.01765877002667 g
- Fiber 0 g
- Protein 9.17012573874667 g
- Saturated Fat 3.82302768844533 g
- Serving Size 1 1 Serving (246g)
- Sodium 233.978063985333 mg
- Sugar 1.04704238649333 g
- Trans Fat 0.311466760458666 g
- Calories 96 calories
Preheat oven to 350 degrees. Add pasta to a large pot of salted boiling water than cook a couple minutes before the pasta reaches the al dente stage (pasta will continue to cook in the oven.) Drain then set aside. Spread a thin layer of marinara sauce into the bottom of an 8x8" baking dish. Spoon in half the pasta then spoon enough marinara sauce over top to cover. Sprinkle on half the pepperoni and black olives, and half the cheeses. Repeat layers then cover with a piece of foil sprayed very well with nonstick spray and place baking dish on top of a baking sheet. Bake covered for 20 minutes then remove foil and bake for 10-15 additional minutes, or until cheese is golden brown. Let casserole sit for 10 minutes before serving.
