| 1 | * 12 oz. uncooked mostaccioli for the sauce: place tomato puree in a large bowl. |
| 2 | Add all sauce ingredients and mix well. |
| 3 | . |
| 4 | For the pasta: cook the mostaccolli according to package directions, about 7 minutes. |
| 5 | Drain, and place in the bowl with the sauce. |
| 6 | Cut pepperoni slices in quarters. |
| 7 | Add 2 cups (8oz). |
| 8 | Mozzarella cheese and the pepperoni. |
| 9 | Mix well. |
| 10 | Place in a 3 quart glass baking dish. |
| 11 | Sprinkle with the remaining cheese. |
| 12 | Bake at 350 deg f. for about 25 minutes or until cheese is melted and dish is warmed through. |
| 13 | Serve hot. |
| 14 | Makes 8 servings. |
| 15 | . |
| 16 | Notes: you can use pasta shells or spirals but may need to adjust the amount. |
| 17 | Do not use a metal baking pan as the sauce and pasta will pit the metal. |
| 18 | You can use ready to use spaghetti sauce or other prepared sauces but they have many more calories and contain much more fat. |
| 19 | Each serving equals approx; 410 calories, 16 g fat, 845 mg sodium. |
| 20 | Percent of calories from fat = 35 % |
