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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | Rice; measured After cooking |
| 2 | eggs |
| 1/4 Tasse | parmesan grated |
| 1 Teelöffel | oregano |
| 1/2 Teelöffel | garlic powdered |
| 1 | Jar (14 oz) Ragu spaghetti sauce (or your choice) |
| 5 x ca. 30 g | Sliced pepperoni (more or less, your taste...) |
| 1 Dose | (4 oz) sliced mushrooms; drained |
| 1 klein | Green pepper; seeded and sliced into rings |
| 1 Packung | (8 oz) shredded Mozarella cheese |
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1. Combine rice, eggs, parmesan cheese, oregano, and garlic powder. Mix well. Spread into a well-greased 9x13x2 baking pan. (Or two smaller pans.) Bake at 350 degrees for 10 minutes, or until firm.
2. Spread spaghetti sauce over rice. Top evenly with pepperoni, mushrooms, and pepper rings. Sprinkle mozarella cheese over the top. Bake for 15 minutes or until hot and bubbly.
3. Cut into squares to serve.
It is really quick and easy to prepare.
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