Ingredients
4
cups uncooked large elbow macaroni (12 oz)
1
package (5 oz) miniature sliced pepperoni (about 1 cup)
2
cans (18 oz each) fire-roasted tomato cooking sauce
1
can (3.8 oz) sliced ripe olives, drained
1
cup shredded mozzarella cheese (4 oz)
Preparation
Heat oven to 350°F. Cook and drain macaroni as directed on package.
In ungreased 3-quart casserole, mix macaroni, pepperoni, cooking sauce and olives.
Cover; bake 30 to 35 minutes or until hot in center. Sprinkle with cheese; bake uncovered about 5 minutes longer or until cheese is melted.
