Ingredients:
- 8 ounces ziti
- 6 tablespoons butter, divided
- 8 ounces coarsely chopped mushrooms
- 1 small onion, finely chopped
- 1 small clove garlic, finely minced
- 1/4 teaspoon dried leaf oregano
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces mild Cheddar cheese, divided
- 4 ounces mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 8 ounces thinly sliced pepperoni
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 plum tomatoes, thinly sliced
- 1 cup soft bread crumbs
Preparation:
Heat oven to 350°. Spray a 2 1/2-quart baking dish with nonstick cooking or baking spray.
In a large saucepan, melt butter over medium heat. Add the mushrooms and onions and cook, stirring, until mushrooms are browned and onion is softened. Add the garlic and oregano and cook for 1 minute longer. Add flour and stir until well blended. Stir in the milk and continue cooking, stirring, until thickened.
Remove 1/4 cup of each of the cheeses and reserve for topping. Add the remaining cheeses to the sauce and stir to blend. Stir in the pepperoni and salt and pepper, to taste.
Spoon into the prepared baking dish. Top with the sliced tomatoes, then sprinkle evenly with the reserved 3/4 cup of cheeses. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended. Sprinkle over the casserole. Bake for about 30 minutes, until browned and bubbly.
Serves 6.
