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5 Ingredient Pizza Pasta Bake
Food & Drink
12oz gluten-free penne pasta (could use rotini)
24oz gluten-free marinara sauce
4oz gluten-free mini pepperoni, sliced in half (I like Applegate Naturals)
3.8oz can sliced black olives, drained
8oz shredded mozzarella cheese
4oz shredded provolone cheese
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.
Use your favorite pizza toppings if you don't care for pepperoni and/or black olives!