Ingredients

1 lb DaVinci Penne Rigate Pasta
2 tablespoons DaVinci Extra Virgin Olive Oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon red pepper flakes
1/4 cup water
3 cups pepperoni, 2 cups chopped & 1 cup whole
2 cups shredded low moisture mozzarella
1 cup cubed Fontina cheese
Salt and Pepper

Directions

1. Preheat the oven to 350
2. Cook the pasta according to package instructions, leaning towards Al Dente. Once cooked, set the pasta aside in a large oven-safe skillet, heat the olive oil over medium heat. Add the onions and cook for about 3 minutes until they begin to soften. Then add in herbs, garlic, red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper, and continue to come for an additional 2 minutes or until the garlic is fragrant.
3. Next add the water to the pan to deglaze, followed by half of the marinara sauce and about two cups of finely chopped pepperoni. Stir to combine, and let the sauce simmer over medium-low heat for about 5 minutes. Add additional salt or pepper is needed with the sauce until it's evenly coated next, layer the pasta.
4. Gently flatten the pasta so it is evenly distributed in the skillet, creating a “crust”. and the remaining marinara sauce on top of the pasta, followed by the mozzarella cheese, Fontina cheese, and remaining pepperoni.
5. Place the skillet in the preheated oven for about 20 minutes, or until the cheese is bubbly and melted.
6. Before serving, top with fresh herbs (like parsley or basil).
Credit: Megan McKeehan @brokegirltable

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