Pizza Pasta
Ingredients
2 (26 oz) cans tomato soup
2 (8 oz) boxes elbow macaroni
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley
40 pepperonis, chopped
1/2 cup mushrooms, chopped
1-2 tablespoons butter
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
Directions
Melt the butter in a medium saucepan. Add mushrooms and cook until tender. Bring a large stock pot of water to a boil. Add a little salt. Add pasta and cook 10-12 minutes or until almost done. Drain and set aside.
If using a crockpot/slow cooker add the following to into the bowl of the crockpot/slow cooker, if you’re going to simmer this pasta on the stove top add the following to a large stock pot. (Set crockpot/slow cooker or pot to low)
Add the tomato soup, garlic, onion powder, salt and pepper to the bowl of a crockpot/slow cooker or to a large stock pot. Mix in the chopped pepperoni (and mushrooms if making Mushroom Pizza Pasta). Mix in the cooked pasta. Stir in cheese and parsley.
Let simmer for 1-2 hours or until the sauce is thick and hot.
