Pepperoni Pasta Bake
12 ounces of Fusilli (corkscrew) pasta; divided
1/4 cup of Parmesan cheese
1 cup of plain Greek yogurt
2 cups of shredded Mozzarella cheese; divided
1 24 ounce jar of spaghetti sauce; divided
4 ounces of diced pepperoni; divided
Boil noodles as directed on package and drain. Mix Parmesan cheese, egg, yogurt, and 1 cup of Mozzarella cheese in a small bowl. In a greased 2 quart casserole dish (7 X 11), layer half of the pasta, half of the cheese mixture, a sprinkle of shredded Mozzarella and dried parsley, half of the jar of spaghetti sauce, and half of the chopped pepperoni. Repeat. Sprinkle any remaining cheese and Parmesan over the top. Bake at 375 for 30 minutes.