Freezer Meal
Combine pepperoni with 1 1/2 cups water in a medium saucepan. Bring to boil. Simmer 4-5 minutes, drain. Melt margarine in skillet.
Add onion and saute until soft. Add tomato sauce, mushrooms, oregano and basil. Stir and remove from heat.
Cook pasta according to package directions. Drain and turn into a 3 quart casserole dish. Add parmesean cheese. Toss well. Sprinkle with 1 cup mozzarella. Scatter pepperoni slices over top. Cover with tomato/onion sauce. Sprinkle with remaining 2 cups cheese.
To freeze: Cover unbaked casserole. Label and freeze up to 2 months.
To serve: Thaw. Bake uncovered in 350 degree oven for 30 minutes or until bubbly and lightly browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 538 | ||
Calories from Fat: 293 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 121.4mg | 37 % | |
Sodium 1451.4mg | 50 % | |
Potassium 547.6mg | 14 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 24g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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