PIZZA in a pot

HERE ARE A FEW CREATIVE NEW WAYS TO DO PIZZA NIGHT! SKIP THE DELIVERY AND PACK PIZZA-ESQUE FLAVORS INTO A CASSEROLE, PASTA BAKE, OR SOUP.

Double-Pepper and Pepperoni Pizza Pasta

HANDS ON 20 minutes
COOK 22 minutes
BAKE 15 minutes at 400°F

1. Preheat oven to 400°F. In a 4- to 6-qt. ovenproof pot heat oil over medium. Cook bell peppers in hot oil until softened, about 5 minutes. Add tomato paste; cook and stir 2 minutes.

2. Stir in pizza sauce, the water, and 1 tsp. of the oregano. Bring to boiling over medium-high, stirring occasionally. Stir in pasta; return mixture to boiling. Reduce heat and simmer, covered, until pasta is almost tender, 15 to 18 minutes. Remove from heat.

3. Stir in pepperoni and the peperoncini. Gently stir in half of the mozzarella and half of the provolone cheese.

4. Top with remaining mozzarella and provolone cheeses. If you like, top with additional pepperoni.

Sprinkle with Parmesan cheese, remaining 2 tsp. oregano, and crushed red pepper (if using). Bake, uncovered, until cheese is melted and slightly browned, about 15 minutes. Makes 4 servings.

PER SERVING 585 cal., 26 g fat (12 g sat. fat), 53 mg chol., 1,177 mg sodium, 60 g carb., 6 g fiber, 9 g sugars, 28 g pro.

Loaded Pizza-Tot Casserole

HANDS ON 15 minutes
BAKE 30 minutes at 450°F
STAND 10 minutes

1. Preheat oven to 450°F. In a 4- to 6-qt.ovenproof pot cook first five ingredients (through garlic) over medium until meat is browned; drain.

2. Spoon pizza sauces over meat mixture. Top with pepperoni and half of the cheese. Top with potato rounds.

3. Bake, uncovered, until potatoes are browned, 30 to 35 minutes, sprinkling