1 T olive oil
1/2 onion, chopped
1/2 onion, chopped
1 tbsp of minced garlic
1 teaspoon of italian seasoning
1 (16 ounce) package fusilli pasta (spiral pasta)
1 (10 ounce) can cream of mushroom soup
1 3/4 C milk
salt and pepper
1 (16 ounce) package fusilli pasta (spiral pasta)
1 (10 ounce) can cream of mushroom soup
1 3/4 C milk
salt and pepper
1 C grated mozzarella cheese or casserole blend
1 (7 ounce) package pepperoni (I didn't use the whole bag..probably close to half)
10.5 oz of grape or cherry tomatoes
1 (7 ounce) package pepperoni (I didn't use the whole bag..probably close to half)
10.5 oz of grape or cherry tomatoes
1.
Chop 1 onion and mince 3 cloves of garlic. Heat a large skillet up over
medium high heat. Add 1 tablespoon of oil to the pan and the onion,
garlic mixture. Hit it with a bit of salt and italian seasoning .
Cook until the onions are soft and translucent. Should take about 10
minutes.
2. Grab a bag of fusilli pasta, or any other pasta you have in your pantry. Boil some water and cook the pasta according to package instructions.
3. When the onions are cooked through add 1 can cream of mushroom soup, 1 3/4 cup milk and 1 cup of cheese.
4. Chop pepperoni and add them to the skillet. Use a bit of salt and pepper and stir it all to combine. Allow the mixture to heat through and become bubbly.
5. Add the drained pasta and stir well.
6. Chop the tomatoes and stir them into the pasta!
Serve and enjoy!
Adapted From: Jamie Cooks It Up!
