Sausage and Pepperoni Pasta Bake

I picked up some ground sausage intending to make biscuits and gravy for breakfast over the weekend, but everyone slept late and it never happened.  The sausage was thawed, so I needed to use it, which is where dinner tonight came from.

I may post a carrot cake recipe tonight or tomorrow, depending on whether or not I still feel like making it later =P.  I bought a 2 pound bag of carrots the other day and I need to use them before they're all fed to the dogs.  Yes, my dogs love carrots and, after finding out that they were not only good for them as food, but that they helped keep their teeth clean, too, I give them as treats every other day or so.  But, I do want to make that cake...

The pepperoni is optional, I just had a opened pack in the fridge and wanted to use it up.  I used my quick spaghetti sauce, which is a can or jar of store bought sauce with diced tomatoes and tomato sauce added, then I add the spices, wine, and olive oil.  If you have a sauce you like as is, you can omit all the rest.

Sausage and Pepperoni Pasta Bake

1 pound ground sausage, browned, drained, and rinsed
3 oz. sliced pepperoni
16 oz. penne pasta, cooked according to package directions and drained
1 jar spaghetti sauce
1 can-16 oz- diced tomatoes
1 can-16 oz- tomato sauce
1/4 t. garlic powder
1/4 t. onion powder
1 t. dry minced onion
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. dried Italian seasoning
1 T. olive oil
1/4 C. red wine
2 C. shredded mozzarella

Heat oven to 350

In a large sauce pan, combine the spaghetti sauce, tomato sauce, diced tomatoes, all spices and seasonings, the oil and wine.  Mix well and simmer over medium-low heat for at least 30 minutes.

Meanwhile, cook pasta and sausage.  Drain both and mix into the sauce along with the pepperoni.  Mix well.

Pour into a large casserole dish (I use a 10x14" pan), top with mozzarella and bake 15-20 minutes or until cheese is melted and everything is nice and hot.