Nov 15, 2013

Pepperoni Pizza Pasta Bake


Ingredients

4
cups uncooked large elbow macaroni (12 oz)

1
package (5 oz) miniature sliced pepperoni (about 1 cup)

2
cans (18 oz each) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

1
can (3.8 oz) sliced ripe olives, drained

1
cup shredded mozzarella cheese (4 oz)

Steps
1 Heat oven to 350°F.
2 Cook and drain macaroni as directed on package. Mix with pepperoni, cooking sauce and olives in ungreased 3-quart casserole.
3 Cover; bake 30 to 35 minutes or until hot in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Nutritional information
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Nutrition Facts
Serving Size: 1 Serving

Calories
560
Calories from Fat
160

Total Fat
18g

Saturated Fat
6g
Trans Fat
0g

Cholesterol
30mg
Sodium
1040mg
Total Carbohydrate
75g

Dietary Fiber
7g
Sugars
8g

Protein
24g

% Daily Value*:

Vitamin A
20%
Vitamin C
2%
Calcium
20%
Iron
25%

Exchanges:
4 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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