I have not made this - it was given to me... believe it is from Mr. Food.
This is a great last-minute throw-together. The cavatelli is in the freezer, the soup is in the cupboard, the pepperoni is in the fridge, and the tomatoes are on the counter. In minutes, you’ve got a super meal.
Serves: 4
1 pound frozen cavatelli pasta ( or use cooked penne pasta)
2 (10-3/4-ounce) cans condensed cream of celery soup
1/2 cup milk
2 medium-sized tomatoes, chopped (use canned in the winter)
1 (3-ounce) package sliced pepperoni, each slice cut in half
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon onion powder
In a large pot, cook pasta according to package directions; drain and set aside in a colander.
In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling.
Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through.
Serve immediately.
