I love when really great meals just fall into place. This is what happened when I made this sausage and pepperoni baked pasta. I had leftovers of sausage and pasta from the night before and I wanted to use them up. I added some pepperoni and more pasta sauce before putting it into a baking dish. It turned out so much better than I thought it would. My husband loved it the first time, but said it was even better the second time! I think that might have to do with all the mozzerella cheese that I put on it!
1 package Hot Italian sausage cooked and cut into small pieces
1 package pepperoni
1 can diced tomatoes
1 jar Newman’s Own stockoplaooza (or something like that) sauce
1 jar Bertolli Five Cheese pasta sauce
1 box pasta (your choice of variety. I used large elbow macaroni.)
1 1/2 bags of mozzerella cheese
In a skillet, cook the sausage with two or three inches of water. Let them cook until they are browned (around 15 minutes) adding more water if needed. Let cool enough to cut them into small pieces.
Cook pasta according to box directions. Drain and return to pan.
Over medium high heat add tomatoes and pasta sauces. Stir in and let cook for five minutes. Add cut up sausage and half the pepperoni. Add the half bag of mozzerella cheese and stir until combined.
Pour into a 9×13 casserole dish and bake at 400 degrees for 30 minutes.
Sprinkle full bag of cheese on top and line with pepperoni. Bake until cheese is melted. About 10 minutes.
Serve with garlic bread and salad if desired!