Cooking Directions

• Cook the pepperoni and pepper in a 10-inch skillet over medium heat until the pepper is tender-crisp, stirring often.
• Stir the sauce and olives, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Stir the pasta and mozzarella cheese in the skillet. Serve with grated Parmesan cheese, if desired.

Ingredients

• 0.5 cup  thinly sliced pepperoni
• 1  medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 2 cups Prego® Fresh Mushroom Italian Sauce
• 0.333 cup  pitted black olives, cut in half (optional)
• 3 cups cooked rotini (spiral) pasta, drained
• 1 cup  shredded mozzarella cheese (about 4 ounces)