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Mediterranean Pasta Pie

1 (40-ounce) package frozen family style macaroni and cheese*
4 large eggs, lightly beaten
2 cups (8 ounces) Italian style shredded cheese
2 large red bell peppers, quartered
1 large sweet onion, quartered
1 (3.5-ounce) package pepperoni slices
2/3 cup sliced pimiento-stuffed olives
1/4 cup Italian-seasoned breadcrumbs
1 (16-ounce) jar marinara sauce
1/4 cup chopped fresh basil (optional)

1. Thaw macaroni and cheese in microwave at MEDIUM (50% power) 10 to 15 minutes.
2. Stir together macaroni and cheese, eggs, and cheese; set aside.
   Arrange bell pepper, onion, and unseparated pepperoni on a rack in a broiler pan.
3. Bake at 500*F (260*C) for 15 minutes, turning pepperoni after 8 minutes. Remove from oven; cool and remove skin from bell pepper. Coarsely chop vegetables and pepperoni; stir into macaroni mixture with olives. Spoon mixture into a lightly greased 9-inch springform pan coated with breadcrumbs.
4. Bake at 375*F (190*C) for 1 hour and 15 minutes or until set. Let stand 10 minutes.
5. Stir together marinara sauce and, if desired, basil. Serve with pasta wedges.

Makes 8 to 10 servings.

*2 (20-ounce) packages frozen macaroni and cheese may be substituted.

Note: To make ahead, bake pie as directed; cool and chill up to 8 hours. Bake, loosely covered, at 350*F (175*C) for 20 minutes.

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