1 box ( 16 oz) mini penne pasta
1 jar of pasta sauce
5 ounce container of diced bell peppers, chopped
1 1/2 teaspoons Italian seasoning
5 cups shredded mozzarella cheese
1 small can of mushroom stems and pieces, drained
1 3.8 oz can sliced black olives, drained
25 slices of pepperoni
1/3 cup grated parmesan cheese
1 roll of Pillsbury garlic breadsticks
Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray and set aside.
In a large pot of boiling salted water cook penne for 7 minutes or until tender, but not quite al dente.
Drain well. In a large bowl, stir together pasta, pasta sauce, peppers and seasoning. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of remaining cheese on top evenly. Arrange pepperoni slices over mozzarella , sprinkle with parmesan cheese.
Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around the edge of baking dish. Return to oven for another 15 to 18 minutes or until breadsticks are golden brown. Serve hot.
NOTE: Add what you like to complete your pizza, maybe cooked ground Italian sausage, or cooked ground beef to the sauce.
Make this ahead and when you get home from work just pop in the oven for a hot yummy easy meal the entire family will enjoy!,
