Ingredients:

  • 12 oz corkscrew pasta (or penne)
  • 2 cups marinara sauce
  • 1 ½ cups shredded mozzarella cheese
  • 1 cup sliced pepperoni or diced sausage
  • ½ cup diced bell peppers
  • ½ cup sliced black olives (optional)
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • ¼ cup grated Parmesan cheese
  • Fresh basil (for garnish, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Boil a large pot of salted water. Add the pasta and cook until al dente, about 6-8 minutes. Drain and return to the pot.
  3. In the pot with the drained pasta, stir in marinara sauce, 1 cup of mozzarella cheese, pepperoni, bell peppers, olives, oregano, garlic powder, and olive oil. Season with salt and pepper.
  4. Pour the pasta mixture into the prepared 9x13-inch baking dish and spread evenly.
  5. Sprinkle remaining mozzarella cheese and Parmesan cheese over the top.
  6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
  7. Allow the casserole to cool for a few minutes, garnishing with fresh basil before serving.