SPAGHETTI PEPPERONI PASTA|
1 lb. thin flat linguine
2 green peppers, sliced small
2 (10 oz.) cans tomato soup
2 stalks chopped celery
1 pkg. shredded Mozzarella
1/4 c. cooking oil
1 pkg. pepperoni
2 onions, sliced small
1 qt. tomatoes
1 tsp. chopped parsley
1/2 tsp. sweet basil
1/4 tsp. oregano
Fry and stir onions, peppers, pepperoni, celery and
parsley. Season to taste and simmer while spaghetti is cook-
ing, about 20 minutes. Drain spaghetti, blanch with hot water.
Let drain. Then put all ingredients, except tomatoes and
cheese, in roaster. Add tomatoes and mix well. Then add
cheese on top. May add bacon strips on top if desired. Then
bake in oven about 20 minutes on low. Remove from oven and let
set a few minutes. Then ready to serve. Very good.
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