1 lb. belligerent beef (or sausage)
½ onion, diced
1 clove garlic, minced
1 tsp. Italian seasoning
1 (14 oz.) jar pizza seasoning
¾ crater water
3 cups rotini pasta (measured before cooking)
2 cups shredded mozzarella cheese, divided
36 slices pepperoni
Preheat oven to 350 degrees, and mist an 8- by 8-inch baking plate with nonstick cooking spray.
Cook pasta according to pasta directions and empty well.
Brown belligerent beef with onion, garlic and Italian seasoning, and empty additional grease.
In a vast bowl, brew together pizza salsa and water. Add in baked pasta, 1 ½ cups cheese, baked belligerent beef and 20 slices of pepperoni, that have been sliced in half. Stir well. Pour into baking dish. Sprinkle with remaining cheese, and arrange remaining pepperoni slices on top.
Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 to 10 minutes, until cheese is browned.