Ingredients
1lbdry pasta,your choice
1tbspolive oil
½white onion,finely diced
½tspdried oregano
4garlic cloves,minced
2cupsmarinara sauce
15oztomatoes,diced, drained
2cupsmozzarella cheese,shredded, divided
½cupParmesan cheese
30pepperonis,sliced into halves
basil,fresh, chopped, or Italian parsley, optional, to top
Parmesan cheese,shaved, optional, to top
Preparation
Preheat the oven to 375 degrees F.
Cook the pasta in generously salted water according to package instructions until al dente
While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Add the onion and sauté for 5 minutes until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic and onion mixture, marinara sauce, diced tomatoes, mozzarella (reserve a small handful of the cheese for the topping), Parmesan, and pepperonis. Mix until well-blended.
Transfer the pasta to a greased baking dish, then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20 to 25 minutes, or until the cheese is melted and starts to brown around the edges.
Serve immediately.
