Pepperoni Pasta Bake

 

16 oz package rotini pasta (I used wheat), can also use bowtie or elbow
1 lb. ground sausage (I used reduced fat), or ground beef
16 oz. jar pasta sauce, any flavor (you can use more if you like)
24 oz. cottage cheese (I used low fat)
2.25 oz. can sliced black olives, drained, optional*
12 oz. shredded mozzarella cheese (more if you like)
6 oz. pepperoni slices ( I used turkey pepperoni)

Preheat oven to 350 degrees. Spray 9x13 dish with cooking spray. Bring large pot of water to boil. (I always add a little oil to my water to keep the pasta from sticking and place a wooden spoon over the lip of the pan to keep the water from boiling over~~tricks I learned from my grandmother.) Add pasta to boiling water and boil for 8-10 minutes, or until al dente. Drain and set aside. In skillet, over medium high heat, cook the sausage until evenly brown. Drain off any excess liquid. In prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In medium bowl, combine cottage cheese, olives, and mozzarella cheese. Spoon cheese mixture over the pasta mixture. Top with pepperoni slices. Place in oven and bake 25 minutes until bubbly and lightly browned. 

*I have also used sliced fresh or frozen mushrooms instead of olives

**This is a much healthier version than the original, and it tastes great!