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| 1 pkg (3 oz) | Bridgford Sliced Pepperoni, finely diced |
| 1 lb | penne pasta, cooked and drained |
| 1 jar (24 oz) | spaghetti sauce |
| 2 cups | shredded Mozzarella or Provolone cheese |
| 15 slices (1.5 oz) | Bridgford Sliced Pepperoni, sliced in half |
Preheat oven to 350°. Lightly spray a 9 x 13 inch baking pan. Pour in pasta. Top with sauce and diced Bridgford Pepperoni, gently stir to coat all pasta pieces. Sprinkle cheese to cover and top evenly with the half slices of Bridgford Pepperoni. Bake for 30 minutes or until cheese is bubbly and pasta is heated through.
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