Ingredients
1 cup uncooked rigatoni or large tube pasta1/2 pound bulk Italian sausage1-1/2 cups spaghetti sauce1 can (4 ounces) mushroom stems and pieces, drained1/2 cup shredded Italian cheese blend8 slices pepperoni
Preparation
Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture.
Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.
