Pepperoni Casserole

It has been a zillion years since my last post, I know.  I blame it on a jillion things--a list that I'm happy to post, but I'm guessing that's not why you checked in with your favorite food blog.  Excuses aside, I can't apologize enough to you faithful readers who have emailed, texted and wondered if I has given up on the cooking.

I assure you, it's anything but! 

In fact, a lot has happened over the past few months of blogcation--the biggest of which has been our move to the new house.  A house that has....you guessed it,  A PROPER KITCHEN!  Seriously, the granite countertops, the island, the oh-so-powerful gadgets and more cabinets than a girl could ask for has made me one haaapy lady.  I'm so happy in fact, that I've threatened to sleep in the kitchen.  I'd curl up on my travertine floors, rest my head on that Maddsters pillow, and dream of my own cooking show.  It's that freakin' fantastic.  (Note: I may take this entire statement back after a few months in said kitchen--remember where I'm coming from, a teeny-tiny, 2 foot apartment kitchen that was good for only making cereal..)

Said fancy-pants kitchen has allowed me to unpack all my kitchen gadgetry that has been in storage, along with my fun bowls, nifty chargers, and best of all--my garlic press.  Oh, how I've missed you Williams Sonoma gadgets!  It has also inspired me to spice up the kitchen and really enjoy our first home...which brings me to tonight's dinner!

Pepperoni Pasta Casserole! 

Inspired by a need for an easy meal, and some downtime between getting home and dinner--this was the creation.  The hubbs agrees, it's a keeper.  It's also ridiculously easy, and kid friendly.  In fact, if you had individual casserole bowls, you could make this a "build your own" with kids, and they'd have a ball.  

Ingredients:

1/2 lb ground beef, browned and drained

1 jar of your favorite pasta sauce (It's saucy, so make sure you like it!)

1/2 box, or about 2 cups of your favorite pasta-cooked al dente.  (I used bowties and shells, cause that's what we had.  Don't forget to salt liberally while cooking!)

2 cups of mozzarella cheese, grated.

1 cup of feta cheese, crumbled

1/4 cup of asiago cheese, shredded

30 pepperoni slices

Fresh basil

Directions:

Brown ground beef and drain.  Return beef to skillet, add pasta sauce and warm over low heat.

Cook pasta al dente.  Drain.

In 8 by 8 glass casserole pan, layer the following (in this order):  meat/sauce,  pasta, mozzarella, feta cheese, pepperoni slices.  Repeat this 2-3 times (depends on how thick you want the layers.)  On top layer, spread pepperoni and top with asiago cheese. 

Bake in 350 degree oven for 25 minutes, or until pepperoni is crispy and cheese is golden.  Remove from oven, let sit for 5-10 minutes before slicing.  Top with fresh cut basil. 

Now, you'll have to take my word for it, because I slacked on the pictures--but it looks like gooey heaven of pasta/pizza-ness.  It was gone in about 20 minutes. 

De-lish!

To top it all off, the amaze-balls dishwasher is quietly washing all my dishes at a perfect 99 degrees..and its as silent as can be. 

Ahh, bliss.