Pepperoni Casserole

16 oz. box of Ronzoni Small Shells (#23), or Elbows, as preferred
8 oz. Motzeralla cheese, sliced
half stick pepperoni, diced
8 oz. Pasta tomato sauce, perferably home made, warmed to room temperature

1. Dice up pepperoni, into about quarter inch cubes, set aside.
2. Slice motzerella cheese into thin slices, set aside.
3. Salt water, boil pasta for about 10-15 minutes, as desired to taste.
4. Drain pasta.
5. Dujp pasta into 8x8 baking pan.
6. Add room temperature tomato sauce to pasta, mix well.
7. Ad diced pepperoni to pasta, mix well.
8. Place layer of motzerella cheese on top of pasta mixture in pan.
9. Bake in oven for 15-20 minutes at 350 degrees,
until motzerella cheese is fully melted.
10. Serve, eat, and enjoy!

Trina Iurilli