cook time 15 MINUTES

• 1 pound rotini pasta, cooked and drained (ziti, small or medium shells, or another small-shaped pasta may be substituted)

• 2 tablespoons olive oil

• 1 large sweet Vidalia onion, diced small

• 1 pound lean ground beef

• 1 teaspoon oregano

• 1 teaspoon kosher salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 2 cups pizza or marina sauce

• 16 ounces shredded mozzarella cheese

• 24 pepperoni

• fresh parsley, optional for garnishing

1. Preheat broiler to high and spray a 9×13-inch baking or casserole dish with cooking spray; set aside.

2. To a stockpot, cook the pasta according to the manufacturer’s directions; drain and set aside.

3. While the pasta cooks, to a Dutch oven or other large pot, add the olive oil, onion, and cook over medium-high heat for about 4 to 5 minutes, or until the onion begins to soften; stir occasionally.

4. Add the beef, evenly sprinkle with the oregano, salt, pepper, and crumble beef as it cooks to encourage even cooking; stir frequently.

5. After the beef is cooked through, add the pizza sauce, cooked pasta, and stir very well to combine.

6. Transfer mixture to the prepared casserole dish, evenly top with the cheese, pepperoni, and broil for about 3 minutes, or until cheese has melted or is as browned as desired. Watch it very closely because cheese can burn extremely quickly under the broiler, sometimes in a matter of 15 seconds.

7. Optionally garnish with fresh parsley and serve immediately.

• Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.