Pepperoni Rigatoni

Looking for a tasty dish so simple even an 8 year old could make it? Well, open up your eyes cause you're looking at it! I handed the oven mitts over to Miss Picky Pants (Makayla) and let her in on the action. I had noodle duty (I don't think she's old enough to mess with boiling water) and she cut up pepperoni and mixed everything together. Best of all, this dish is super affordable because it only has 5 ingredients. My recent cookbook shopping spree (I bought 2 new cookbooks in February) left me with a wonderful Taste of Home cookbook called Ultimate FIVE Ingredient Recipes. I've already made several recipes and there are a lot more I want to try. This dish will please even your pickiest eaters. Picky Pants herself even ate two large helpings... now that means it was great! Enjoy :)

**Here's some exciting news: My Aunt Cathy (whom I posted about having breast cancer) just found out she's CANCER FREE!!**

PEPPERONI RIGATONI
1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterey Jack cheese (Mozzarella would also be great)

Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers. Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

**I cooked this in the oven at 350 for 20 minutes or until warm and bubbly**