0.5 cup low-moisture part-skim mozzarella cheese shredded divided kraft
0.3 cup parmesan cheese grated kraft
1.5 cups classico family favorites pasta sauce traditional
3 cups penne pasta uncooked
1.5 cups oscar mayer pepperoni
1 small and pepper green red chopped
0.5 cup cheddar cheese shredded divided kraft
Equipment
frying pan
sauce pan
oven
plastic wrap
baking pan
aluminum foil
Directions
Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Return to pan. Stir in pasta sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.
Spoon into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese. Cool. Wrap tightly in plastic wrap, then Reynolds Wrap Aluminum Foil. Freeze up to 2 months. Refrigerate overnight to thaw.
Heat oven 375F.
Remove foil and plastic wrap from baking dish; re-cover dish with foil.
Bake 55 min. or until heated through, uncovering for the last 10 min.
