Pepperoni and Cheese Pasta Skillet

Time: 30 minutes
Yield: 7 servings
Recipe adapted from Campbell's Soup

1 T olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 t oregano
1 (16 ounce) package fusilli pasta (or just whatever you have around)
1 (10 ounce) can cream of mushroom soup
1 3/4 C milk
salt and pepper
2 C mozzarella cheese, grated
1 (7 ounce) package pepperoni
1/4 C Parmesan cheese, grated
half pint grape tomatoes

1. Chop 1 onion and mince 3 cloves of garlic. Heat a large skillet up over medium high heat. Add 1 tablespoon of oil to the pan and the onion, garlic mixture. Hit it with a bit of salt and 1 1/4 teaspoons oregano. Cook until the onions are soft and translucent. Should take about 10 minutes.
2. Grab a bag of fusilli pasta, or any other pasta you have in your pantry. Boil some water and cook the pasta according to package instructions.
3. When the onions are cooked through add 1 can cream of mushroom soup, 1 3/4 cup milk and 1 cup mozzarella cheese.
4. Chop all but 15 pepperoni and add them to the skillet. Hit it with a bit of salt and pepper and stir it all to combine. Allow the mixture to heat through and become bubbly.
5. Add the drained pasta and stir to incorporate.
6. Layer the remaining pepperoni over the pasta and sprinkle it with 1 cup mozzarella cheese and 1/4 cup parmesan cheese.
7. Turn your oven to broil and place the skillet in the oven to allow the cheese to get melted and bubbly. Be sure to watch it closely, this should only take a couple of minutes.  Make sure that your skillet is made for the oven! If it's not you can melt the cheese on the stove top by placing a lid on the skillet. You won't get the wonderful brown spots on the cheese, but it will still be good.
8. Chop half a pint of grape tomatoes and toss them on top of the melted cheese.

Serve and enjoy!

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