2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
200g punnet sliced mushrooms
680g jar tomato, basil and garlic pasta sauce
½ cup drained, sliced roasted red capsicum, chopped
250g packet grated pizza cheese (2 ½ cups)
50g sliced pepperoni
¼ cup pitted kalamata olives
Mixed salad leaves, to serve
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add mushrooms. Cook, stirring for 2 minutes. Stir in sauce and capsicum. Bring to boil. Gently boil for about 5 minutes, or until slightly thickened.
Stir in pasta and 1 cup of the cheese. Mix well. Transfer to a round, ovenproof dish (10-cup capacity). Sprinkle with remaining cheese. Arrange pepperoni and olives over top.
Cook in a moderate oven (180C) for about 20 to 25 minutes, or until golden brown. Remove from oven. Stand for 5 minutes.
Serve with mixed salad leaves.
TIP! Any small-shaped pasta and flavoured pasta sauce can be used in this recipe. For a spicy flavour, try adding 1 teaspoon dried chilli flakes with the pasta sauce.