- 4 cups [1 L] water
- 12 ounces [340 g] 'ziti' or any other short tubular pasta
- 4 ounces [113 g] Fontina or Mozzarella cheese
- 1 [4-ounce / 113-g] piece pepperoni
- 2 cups [500 mL] tomato spaghetti sauce
- 1/4 cup [60 g] grated Parmesan cheese
- 2 tablespoons [30 mL] pitted ripe olive slices
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- Preheat oven to 400°F [200°C].
- Bring water to a boil.
- Half boil pasta in boiling water [half the time specified on package]
- Lightly grease 4 individual oval dishes or a 12 x 9-inch [30 x 17.5-cm] shallow ovenp-safe dish.
- Cut Fontina or Mozzarella cheese into thin strips.
- Cut pepperoni into small dices.
- Drain and transfer pasta into a large saucepan.
- Mix in tomato spaghetti sauce and pepperoni dices.
- Evenly spoon coated pasta noodles into already greased individual dishes or shallow dish.
- Garnish with Fontina or Mozzarella strips then sprinkle with grated Parmesan cheeses.
- Bake into preheated oven for 15 to 20 minutes, to melt cheeses.
- Serve, garnished with ripe olive slices.
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