Salt and pepper to taste
½ tablespoon olive oil
½ cup onion
1 teaspoon minced garlic
2 cups shredded mozzarella cheese divided
16 ounces Rotini or Penne pasta uncooked
24 ounce spaghetti or marinara sauce
1 tablespoon Italian seasoning
1 cup pepperoni
½ teaspoon Italian seasoning
Fresh shredded Parmesan for garnish optional
Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick spray. Cook pasta according to directions on package for al dente, drain and set aside. In a LARGE skillet add the olive oil and cook the ground beef, onions and garlic, all seasoned with salt and pepper, until no pink remains in the meat. Drain any extra grease. Add the spaghetti sauce and Italian seasoning to the ground beef and stir to heat. Remove from heat. Add the cooked pasta and 1 cup of cheese to the meat and stir to mix. Pour into the prepared 9×13 pan and spread evenly in the pan. Top with remaining 1 cup of cheese. Lay the slices of pepperoni on top of the cheese. Sprinkle with ½ teaspoon Italian seasoning. Bake for 25-30 minutes, uncovered.