Prep Time: 5 min. • Cook Time: 45 min.
Preheat oven to 450°F. Bring a large pot of water to a boil and cook the pasta according to package directions. In another pot, bring the spaghetti sauce and diced tomatoes to a boil, reduce heat, and then simmer 10 minutes. Add the cooked pasta to the tomato mixture along with half the pepperoni and half the Italian cheese mix.
Transfer the pasta to a 9x13-inch baking dish and top with the remaining pepperoni and Italian cheese mix. Place in oven and bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and top with dabs of Ricotta and parsley sprigs.
Approximate Nutritional Information (Per serving):
Calories 690, Fat 27g, Sat Fat 12g, Trans Fat 0g, Cholesterol 50mg, Sodium 1350mg, Total Carbohydrate 74g, Fiber 7g, Sugars 11g, Protein 34g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free