Cook the pepperoni and pepper in a 10-inch skillet over medium heat until the pepper is tender-crisp, stirring often.Stir the sauce and olives, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.Stir the pasta and mozzarella cheese in the skillet. Serve with grated Parmesan cheese, if desired.
0.5 cup thinly sliced pepperoni1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)2 cups Prego® Fresh Mushroom Italian Sauce0.333 cup pitted black olives, cut in half (optional)3 cups cooked rotini (spiral) pasta, drained1 cup shredded mozzarella cheese (about 4 ounces)
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