Step 1

Reserve 10 pepperoni slices. Cut the remaining pepperoni slices in half.

Step 2

Heat oil in a large deep frying pan over high heat. Add onion, mushroom, capsicum and halved pepperoni. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables start to brown. Add pizza sauce. Stir to combine. Add passata, crushed tomato and stock. Bring to a simmer. Stir in pasta and oregano. Season with salt and pepper. Cover. Reduce heat to medium-low. Cook, stirring every 5 minutes, for 15 minutes or until pasta is almost tender. Uncover. Cook for a further 4 to 5 minutes or until mixture thickens and pasta is tender.

Step 3

Preheat grill on high. Level top of pasta mixture. Sprinkle with pizza cheese. Top with reserved pepperoni. Grill for 2 to 3 minutes or until cheese is golden. Sprinkle with extra oregano. Serve.