Pepi Pizza Potluck Pasta

• 1 lb rotini pasta (I use Barrilla)
• 12 lb penne pasta (same)
• 1 tablespoon olive oil
• 6 -8 ounces pepperoni, quartered slices
• 6 ounces black olives
• 14 cup Italian salad dressing (Kraft Zest Italian is what I used)
• 14 cup parmesan cheese
• 1 12 cups cheddar cheese, shredded
• 1 12 cups mozzarella cheese, Shredded
• 1 (14 1/2 ounce) can diced tomatoes (Del-Monte with Basil, Garlic & Oregano no salt added)

1. Boil pasta to al dente firmness and then drain in colander.
2. Pour in oven proof pan and stir in the Tbs of olive oil to keep the pasta separate.
3. Quarter the pepperoni slices (stack them, it's easier) and slice the olives.
4. Toss them both in the pan with the pasta.
5. Open the can of tomatoes and semi-drain them, add to pasta.
6. Pour the Italian salad dressing over the pasta and sprinkle with the Parmesan Cheese.
7. Now add the cheddar and mozzarella.
8. I might have used a little less or a little more, I didn't measure anything except the Italian Dressing really.
9. Bake at 375 for around 30 to 45 minutes.
10. Till bubbly, not browned.
11. I took it out of the oven and put it in the oven at Church and it was still nice and melted when it was served.
12. Enjoy!

rotini pasta, penne pasta, olive oil, pepperoni, black olives, italian salad dressing, parmesan cheese, cheddar cheese, mozzarella cheese, tomatoes

Taken from www.food.com/recipe/pepi-pizza-potluck-pasta-371046 (may not work)