Baked Rigatoni with Gouda and Pepperoni

Combine and Assemble:
Preheat oven to 425°F (220°C). In a large mixing bowl or directly in the baking dish, mix the cooked pasta with the meat sauce until evenly coated. Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly.
Top and Bake:
Lay the slices of Gouda cheese across the top of the pasta. Sprinkle the remaining pepperonis over the cheese. Bake uncovered at 425°F for about 15 minutes, or until the cheese is melted and bubbly and the pepperonis on top are slightly crisped around the edges.
Serve:
Let the baked rigatoni cool for 5 minutes before serving to allow it to set slightly. Serve warm with a side salad or garlic bread if desired. Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.