Ingredients

• 1 pound Penne Pasta
• 3 tablespoons Unsalted Butter
• 3 tablespoons All-Purpose Flour
• ¼ cup Tomato Paste
• 2 cups Whole Milk
• 1 teaspoon Dried Oregano, more for garnish
• ½ teaspoon Crushed Red Pepper Flakes
• 3 cups Grated Mozzarella
• ¼ pound Mini Pepperoni Slices

Directions

1. Preheat oven to 375F; in a large pot of salted boiling water cook pasta according to directions until al dente, less than 2 minutes
2. In a large cast-iron skillet over medium-high heat melt butter; whisk in flour; cook for 1 minute; add tomato paste; whisk in milk until smooth; add oregano, red pepper flakes and ½ teaspoon salt; bring to a boil; simmer for 1 minute on medium heat
3. Fold in half of the cheese; drain pasta; top pasta with remaining cheese then sprinkle pepperoni all over
4. Bake until pepperoni is crispy and pasta is bubbling, 10 minutes