INGREDIENTS 1 lb. 4 cups 1 (14 oz.) can 1 (6 oz.) can 1 (8 oz) jar 4 oz. 1/4 cup 1.

5 cups 1/2 bunch TOTAL pasta (rigatoni or penne) homemade pasta sauce quartered artichoke hearts whole black olives sliced banana peppers crumbled feta grated parmesan shredded mozzarella Italian parsley

COST $1.59 $2.94 $2.70 $1.55 $1.18 $1.74 $0.39 $1.50 $0.40 $13.99

STEP 1: Cook the pasta according to the package directions (boil for 7-10 minutes). Drain the pasta and return it to the pot (turn the burner off). Preheat the oven to 400 degrees. STEP 2: While the pasta is cooking, drain and roughly chop the artichoke hearts and black olives. Rinse and chop the parsley. Remove the banana peppers from the juices in the jar. STEP 3: After the pasta has been drained and returned to the pot, add the pasta sauce, artichoke hearts, black olives, banana peppers, and chopped parsley. Stir everything together. Add the parmesan, feta, and a half cup of the mozzarella. Stir to combine. STEP 4: Transfer the pasta mixture to a 9 x 11 inch glass casserole dish and top with the remaining 1 cup of shredded mozzarella. Cover with foil and bake in the oven for 30 minutes (or until heated through and the cheese is melted). Remove from the oven and sprinkle with a little more chopped parsley