- 16 cups [4 L] salted boiling water
- 12 ounces [340 g] short tube pasta noodles
- 4 ounces [113 g] pepperoni [uncut]
- 4 cups [2 L] salted boiling water
- 4 ounces [113 g] pepperoni [uncut]
- 4 ounces [113 g] Fontina or Mozzarella cheese, sliced
- 2 cups [500 mL] tomato spaghetti sauce
- 1/4 cup [60 mL] grated Parmesan cheese
- 2 tablespoons [30 mL] sliced ripe olives
|
- Preheat oven to 400°F [200°C].
- Boil pasta into a large casserole, filled with boiling salted water; cook pasta until half cooked [half of the time indicated on package].
- Meanwhile, lightly grease 4 individual baking dishes or 1 [12 x 7-inch / 30 X 17.5 cm] baking dish.
- Cut pepperoni into small dices; reserve.
- Cut cheese slices into strips; reserve.
- Drain pasta.
- Back into casserole, mix together pasta, spaghetti sauce and pepperoni dices.
- Transfer into prepared baking dishes or dish.
- Sprinkle all around with grated cheese.
- Bake in oven for 15 to 20 minutes, until cheese has melted.
- Serve, decorated with ripe olives slices.
|
