2 Cup (32 tbs) (Adjust Quantity As Needed For A Half-Full Medium Pot)
Shredded mozzarella cheese
1 1⁄2 Cup (24 tbs)
Grated parmesan cheese
1⁄4 Cup (4 tbs)
Fill a medium-sized pot halfway full of water, and bring it to a boil. Add 6 oz. fettucini noodles. Cook over low heat about 8 minutes, or until al dente (chewy, not mushy). Drain the noodles through a colander, and return them to their original pot. Stir in 14 oz. pizza sauce, 3/4 cup shredded mozzarella cheese (reserving the other 3/4 cup for topping), 1/4 cup grated Parmesan cheese, and 4 oz. pepperoni (which has been cut into halves with kitchen shears). Transfer to a 9-inch by 13-inch by 2-inch baking dish. Top with remaining 3/4 cup of mozzarella cheese. Bake in a 400 degree oven about 15 minutes, or until hot and bubbly. Serve with Italian bread and a green leafy salad. A filling and tasty (plus quick and easy) meal!!!
A warm, fresh-out-of-the-oven casserole makes for a great treat. And when it is topped with something as luscious as fettuccini, the joy just doubles up. In this video, Betty demonstrates her special fettuccini pizza casserole that has lots of mozzarella, pepperoni, pizza sauce and Parmesan cheese. Stream the video recipe to learn more about this.