Pepperoni Pasta

I was all set to make a recipe with these ingredients from a cookbook of mine, but I realized at the last minute that the recipe called for using 12 eggs. I refuse to make anything with 12 eggs, so that is how I came up with this fantastic and easy dish!

Loosely adapted from Robin Miller

Ingredients:

1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste

Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.

Serves 4