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Pasta Pizza

2 Tbsp. olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, pressed
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 Tbsp. grated Parmesan cheese
2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper

5 quarts water
15 lasagna noodles

3 cups shredded, reduced-fat mozzarella cheese, divided
4 oz. thinly sliced pepperoni
1 can (8 ounces) mushrooms, stems and pieces, drained
1/4 cup diced green pepper
1/2 cup pitted ripe olives, sliced

To make pizza sauce, use oil to saute onion, celery and garlic in
a medium saucepan. When onion is golden, stir in tomato sauce,
tomato paste, Parmesan cheese, oregano, basil, salt, sugar,
Worcestershire sauce and pepper. Simmer until thickened, about 15

Cook noodles according to package directions.

Spray a 15 x 10-inch pan with nonstick cooking spray. Arrange 5
noodles in the pan and sprinkle with 1 cup mozzarella cheese. Add
a second layer of 5 noodles and another cup cheese. Use remaining
noodles for a third layer, but don't sprinkle cheese. Instead,
spread pizza sauce evenly over noodles and bake at 350F for 10

Remove pan from oven and add pepperoni, mushrooms, olives and green
peppers to pizza. Top with remaining cheese. Bake another 15 minutes
or until cheese melts.

Makes 10 servings per pizza.


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