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Pepperoni Pasta Bake



1 lb. dry pasta of your choice
1 Tbsp. olive oil
half a white onion, finely diced
1/2 tsp. dried oregano
4 cloves garlic, minced
2 cups marinara sauce
1 (15 oz.) can diced tomatoes, drained
2 cups shredded Mozzarella cheese, divided
1/2 cup Parmesan cheese
about 30 pepperonis, sliced into halves
optional toppings: chopped fresh basil or Italian parsley, shaved Parmesan cheese



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