My senior year of high school I made fast friends with an exchange student who was from Italy. She and I had a surprising amount of things in common, even joking that we were long-lost twins. While she was here in the states, my mom asked her for an authentic Italian recipe - because how fun is it to be able to make some nearly authentic Italian cuisine?!
As promised, I will be providing you with easy, delicious, and most importantly, gluten-free recipes. Pepperoni Rigatoni is one of my favorite pasta dishes and it is beyond easy to make.
This recipe was taken from Taste of Home's Ultimate Five Ingredient Recipes cookbook. I highly recommend this cookbook to anyone who doesn't have a whole lot of time to spend in the kitchen but still wants a wholesome meal. This is NOT a gluten-free cookbook, but since each recipe is only five (or less) ingredients, it's really easy to modify each to be gluten-free. I am confident this is not the only recipe you will see me post from this cookbook.
Pepperoni Rigatoni
You will need:
1 package (8 oz) rigatoni or large tube pasta (I use Hodgson Mill's GF Rice Penne)
1 Jar (28 oz) spaghetti sauce (Prego Fresh Mushroom)
1/2 to 1/3 package (1-2 oz) sliced pepperoni, halved (Hormel Original)
1-2 cups (4-8 oz) shredded Mozzarella cheese (Kraft is always my cheese pick)
Preheat oven to 350°
F
Cook pasta according to package directions (about 6 minutes for Hodgson Mill's Penne); drain. Add spaghetti sauce and toss to coat. Mix in halved pepperoni slices. Cover with cheese.
Bake for 20-25 minutes or until heated through and cheese is melted.
If you're a cheese-lover like myself, sprinkle with some parmesan (Kraft) and dig in!
