Pizza Pasta Casserole

Pizza Pasta Casserole
Makes approximately 8 servings

12 oz of penne pasta
2 Tbl of butter
1/3 cup of grated parmesan cheese
1/2 cup of egg substitute
8 oz of mascarpone (Italian cheese in a tub)
1 pound of ground beef (I use ground sirloin)
one cup of chopped onion
1 chopped green pepper
1 15 oz can of diced tomatoes (I use the one with Italian herbs mixed in)
1 15 oz. can of stewed tomatoes
2 tsp of Italian herb mix
1 tsp of garlic powder

3 oz of pepperoni slices

Cook pasta in boiling water according to directions on the box. While the pasta is cooking you can make the rest of the dish.

In a large saute pan brown the ground beef until half cooked, breaking it up into small chunks. Half way through cooking add the onion and the green pepper. Now saute all of this until the beef is cooked through and the veggies are heated through and partially cooked.

Add the diced and stewed tomatoes. No need to drain them. Add the Italian herbs, the garlic powder and heat until completely warmed.

When the pasta is cooked, drain it and put it back in the same pan. Add the butter and parmesan cheese and blend it with a wooden spoon. Now add the egg substitute and stir again. Then add the mascarpone and stir to mix thoroughly.

Take out a 9 X 13 pan. Put the pasta mixture on the bottom. Spread the ground beef/tomato mixture on the top. Then open the pepperoni slices and spread them across the top of the casserole in rows. They should meet end-to-end and cover the whole pasta dish.

Bake this at 350 degrees for 20 minutes. Let stand on the counter for 10 minutes after baking to firm it up and then slice to serve.

acknowledge: Zola