Beefy Pepperoni Bake

Cheerleading from 6-8 kinda kills my dinner schedule. Making dinner at 4 so I can eat a little bit before practice takes up my time before practice, and then I'm hungry when I get home, which makes me eat more than I normally would for a normal dinner meal. Tomorrow I don't have cheer, but I have Back to School Night....I'd much rather have cheer.

Yesterday, after my busy day, I knew I needed to make something for dinner, because I didn't want to rely on freezer food, and I also needed leftovers for lunch. Thankfully, I had something quick to make so I could have some time to sit and relax before more work, cheer, and wedding planning.

Right now, I'm using my "free" time to write this post before I plan out tonight's cheer practice.

So, I definitely walked away from this post 6 hours ago. It is now 10:30 at night. So much for using my "free" time for this post. Now I'm using my getting ready for bed time for this. That's OK, I used my time after practice to bake! That recipe will come tomorrow...

Beefy Pepperoni Bake
adapted from All Recipes

16 oz. rotini pasta
1 lb. ground beef
4 oz. pepperoni, chopped
1 (24 oz.) jar spaghetti sauce
2 cups shredded mozzarella cheese

1. Preheat oven to 350. Grease a 9x13 casserole dish.
2. Cook pasta according to box directions for al dente.
3. In the meantime, brown the ground beef in a large deep skillet. Drain.
4. Add the chopped pepperoni, pasta and sauce and stir to combine. Pour into the casserole dish and top with shredded cheese. Bake 30 minutes.