1 medium green pepper, cut into a 2" long strips (about 1½ cups)
½ Cup thinly sliced pepperoni
2 cups spaghetti sauce
1/3 cup pitted ripe olives, cut in half
3 cups rotini pasta, cooked and drained
1 cup shredded mozzarella cheese (4 ounces)
Grated parmesan cheese
1. Cook the pepper and pepperoni in a 10-inch skillet over medium heat until the pepper is tender crisp, stirring often.
2. Stir the spaghetti sauce and olives into the skillet. Heat to a boil.
3. Reduce the heat to low. Cover and cook for 10 minutes.
4. Stir in the pasta in mozzarella cheese. Serve with Parmesan cheese sprinkled on top. Makes 4 servings.
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