Rock On Rotini
14 ½ oz. Pkg. Rotini pasta
¾ cup yellow onion
¾ cup diced green bell pepper
3 cloves garlic, pressed
14 ½ oz. Can petite diced tomatoes, undrained
8 oz. Can tomato sauce
4 ½ oz. Jar sliced mushrooms, drained
2 teaspoons Italian seasoning
8 oz. Pkg. Italian 6-cheese blend
5 oz. Pkg. Miniature pepperoni
Preheat oven to 350. Lightly spray a 13x9 baking dish with nonstick cooking spray. Cook pasta by package directions, drain. Heat a medium nonstick skillet over medium heat until hot. Lightly spray with cooking spray; add onion, bell pepper and garlic. Saute for 3 minutes or until tender. Add tomatoes, tomato sauce, mushrooms and Italian seasoning; cook for one minute. Reserve ¾ cup cheese. Combining remaining cheese, cooked pasta, vegetable mixture and pepperoni; toss well. Spoon mixture into prepared baking dish. Cover casserole with nonstick foil. Bake 15 minutes or until thoroughly heated. Uncover and sprinkle with reserved ¾ cup cheese. Bake an additional 5 minutes. Serve immediately.
