This recipe really does taste like a pizza, just with pasta instead of crust.  What’s great about this dish is that you can customize it to your family’s taste / whatever ingredients you have available; the broccoli, mushrooms, and olives can be subbed out for spinach, bell peppers, onions, or whatever vegetables you prefer.  If you skip the pepperoni to make this vegetarian, I recommend adding a Tbsp of dried oregano when you add your veggies.  If you like things spicy, add a tsp of crushed red pepper.

Yields: 4-6 servings; Prep Time: 20 minutes; Cook Time: 25 minutes

• 6 oz short-cut pasta
• 4 cups chopped, cooked broccoli
• 1 cup sliced, canned mushrooms
• 1/2 cup sliced black olives
• 25 slices turkey pepperoni, sliced in half
• 2 Tbsp salted butter, chopped into smaller pieces
• 2 heaping Tbsp flour
• 1 3/4 cups skim milk
• 5 oz reduced-fat mozzarella, shredded
• 5 oz sharp cheddar, shredded
• 1 cup marinara sauce

1. Preheat oven to 375 degrees Farenheit.  Prepare an 8×8 inch casserole dish with baking spray.  Mix the mozzarella and cheddar together and put aside 1 large handful (2 oz).
2. Cook pasta al dente according to package directions.  Drain and set aside.
3. Melt butter in a medium-sized saucepan (large enough for all of your ingredients) over medium-high heat.  Whisk flour into melted butter to form a roux.  Cook 60 – 90 seconds, whisking constantly, until roux has darkened to a sandy tan color.  Whisk milk into roux and cook 1 – 3 minutes, stirring occasionally, until it has thickened.  You shouldn’t have any lumps, but if you do now is the time to whisk them out.
4. Reduce heat to low and add 8 oz of cheese to the sauce, working in 3 small batches and stirring until the cheese has fully melted.
5. Remove pan from heat and stir in cooked pasta, vegetables, and pepperoni.  Pour mixture into your prepared casserole dish.
6. Top the casserole with an even mixture of marinara sauce, followed by the remaining 2 oz of cheese.
7. Bake for 25 minutes, until the cheese has browned.