Sometimes, I have this recurring nightmare that I’ve forgotten something. I know it’s just my brain picking on me, because I don’t tend to be forgetful. Well, if I’m going to be perfectly honest, I’m really just procrastinationfull. Is that a word? I don’t think so. Well, it is now.
I tend to wait until the last minute to do things, which I guess could translate to a fear of forgetting to do something. Usually, in my dream, I’m back in high school, and I’ve forgotten the combination to my locker. Then, I forget where a class is. Next, I realize that I haven’t gone to one of my classes for weeks and weeks, and all along I thought I was, but really I wasn’t because I forgot where it was. As if that could ever happen in real life.
These dreams are completely inexplicable, because in reality, I really do have a great memory. But then Saturday, I forgot I had a hair appointment, and I didn’t go. Now they’re all, “You can’t come back here, Mean Lady, because we set aside a whole hour for you and you never came in.”
Seriously, there’s, like, one good salon to visit, and I had to go and blow it by forgetting my appointment. And those places aren’t forgiving. They rarely give second chances. I’ve been working up to calling them to apologize and try to reschedule, but I don’t want the snooty receptionist man to make me feel bad. Again. Cause then I may yell at him and ruin any last shred of hope I have left. I tend to do that when people are snooty. It’s a long shot, but I’m hoping that the fact that I’m an excellent tipper will get me back in their good graces. Or maybe I’ll take them cupcakes. Everybody loves cupcakes, right? Even snooty hair salon receptionist men, and uber-cool stylist girls that weigh, like, 10 pounds. Right?
I really think cupcakes are the way to go. Super Skinny Stylist Girl could use one, but frankly, I’m a little afraid of to seeing the free-for-all that a batch of cupcakes might cause. This could be interesting. Very. Interesting.
While I plan my strategy, you guys read about this rare savory dish that I have to share with you today. It’s a Hubster original that he whipped up one night with a bunch of stuff that we had sitting around the kitchen, when I didn’t feel like cooking. Gotta love a man who can cook.
This can be as healthy as it is easy, and it’s reminiscent of pizza…and spaghetti…except it’s better than spaghetti. Somehow. It’s a mystery. Maybe it’s all that cheese. And the addition of pepperoni… Who knows?! All I know is I love it (even though I kinda hate spaghetti…I know…weird).
As for the pasta in this dish, you can really use any kind that you like, but we prefer rotini, penne, or ziti. Rotini is our favorite. We also always get whole wheat pasta. The sauce is naturally healthy, with only a dash of sugar that can be considered unhealthy, so why not keep things that way with whole wheat pasta?
You can either cook the pasta for about 10 minutes (until al dente), or you can use raw pasta. The difference is in the bake times. If you precook the pasta, you only have to bake for 25 minutes, but if you don’t, then you have to bake for an hour.
Plus, it is fantastic reheated, so there’s plenty for lunch the next day. This is one of our favorite stand-by meals. It’s healthy, easy, tastes great, and we all love it. If you need a last minute dinner that you don’t have to slave over, this is just the ticket. Enjoy!
Pepperoni Pizza Pasta Bake [Printable Version]
Makes 1 9×13-dish
1 13-ounce (about 375 grams) Â box whole wheat pasta (I prefer rotini, ziti, or penne)
1 pound (454 grams) ground Italian sausage, turkey, or beef
2 cups pepperoni, diced
4 8-ounce cans (227 grams each) tomato sauce (or 2 15-ounce cans)
2 tablespoons olive oil
1 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 teaspoon Italian seasonings
1/2 teaspoon pepper
1/4 teaspoon fresh minced garlic
2 cups (227 grams) mozzarella cheese
Preheat oven to 350 degrees (165 C). Lightly spray a 9×13-inch glass baking dish with non-stick cooking spray; set aside.
Boil the pasta until al dente, about 10 minutes. Drain and set aside. You can skip boiling the pasta and bake it raw, but you will have to bake the dish for at least 1 hour (as opposed to 25 minutes).
Cook the Italian sausage in a large skillet until browned. Stir in the pepperoni; set aside.
In a small saucepan, combine tomato sauce, oil, salt, sugar, italian seasonings,Â pepper, and garlic. Simmer over low heat for 10 to 15 minutes to release herb flavors. Stir the sauce into the cooked meat. Stir in the pasta and pour the entire mixture into the prepared 9×13-inch pan. Sprinkle with 2 cups mozzarella cheese.
Bake for 25 minutes (if using raw pasta, cover the dish with foil and bake for 45 minutes; remove foil and bake for another 15 minutes), until bubbling and cheese is just turning brown on top. Allow to cool for 5 to 10 minutes before serving.
Recipe by The Hubster