Baked Pepperoni Pasta Casserole Recipes

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PEPPERONI CASSEROLE

Pizza taste without the takeout? Believe it! With great pepperoni flavor, this recipe will give the whole family an easy alternative on pizza night. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9



Pepperoni Casserole image

Steps:

  • Preheat oven to 375°. Cook macaroni according to package directions; drain. Stir in eggs, Parmesan cheese, sour cream and Italian seasoning. Transfer to a greased 11x7-in. baking dish. Bake 10 minutes. , Spread with pizza sauce. Sprinkle with mozzarella cheese; top with pepperoni and olives. Bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 316 calories, Fat 18g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 808mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

1-1/2 cups uncooked elbow macaroni
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon Italian seasoning
1-1/2 cups pizza sauce
2 cups shredded part-skim mozzarella cheese
30 slices pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained

PEPPERONI PASTA BAKE

Here's my homemade version of a family-favorite Italian restaurant entree. For a change of pace, I substitute hamburger for pepperoni, add Italian seasonings and use a mix of fun pasta shapes including rotini and corkscrew.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10



Pepperoni Pasta Bake image

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions; drain and place in a large bowl. Add mushrooms, pepperoni, green pepper and onion. Stir in spaghetti sauce, tomato sauce, tomato paste and cheddar cheese., Transfer to a greased 3-qt. baking dish. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted.

Nutrition Facts : Calories 494 calories, Fat 24g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 1155mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 23g protein.

3 cups uncooked wagon wheel or spiral pasta
1 can (4 ounces) mushroom stems and pieces, undrained
1 package (3-1/2 ounces) sliced pepperoni, quartered
3/4 cup chopped green pepper
1 medium onion, chopped
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup shredded cheddar cheese
2 cups shredded part-skim mozzarella cheese

PEPPERONI CASSEROLE

While I was recovering from surgery, a friend brought this over for dinner for us. We all enjoyed it but the kids really loved it. They bugged me until I got the recipe!

Provided by Marg CaymanDesigns

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7



Pepperoni Casserole image

Steps:

  • Brown the ground beef and onion together in frying pan.
  • Drain fat.
  • Mix the spaghetti sauce, tomato sauce and beef together and then pour onto cooked noodles.
  • Stir well and layer in a greased casserole dish alternating with pepperoni slices and cheese.
  • Ending with a cheese layer.
  • Bake at 350°F for 30 minutes or until cheese is melted and bubbly.

1 lb ground beef
1/2 small onion, diced
1 (28 ounce) jar spaghetti sauce
1 (4 ounce) can tomato sauce (don't have to add but sometimes the noodles need more sauce)
8 ounces elbow macaroni, cooked
1 (3 1/2 ounce) package pepperoni slices
2 cups mozzarella cheese, shredded

PEPPERONI AND CHEESE CASSEROLE

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12



Pepperoni and Cheese Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.
  • Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through.
  • Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.
  • Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.

Canola oil
Kosher salt
One 1-pound box rotini pasta
1 medium onion, chopped
1 medium zucchini, chopped
1 tablespoon chopped garlic
One 6-ounce package sliced pepperoni, roughly chopped
One 28-ounce can chopped tomatoes
6 fresh basil leaves, chopped
Freshly ground black pepper
1 cup shredded mozzarella
1/2 cup breadcrumbs

PEPPERONI PIZZA PASTA BAKE

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 5



Pepperoni Pizza Pasta Bake image

Steps:

  • Heat oven to 350°F. Cook and drain macaroni as directed on package.
  • In ungreased 3-quart casserole, mix macaroni, pepperoni, cooking sauce and olives.
  • Cover; bake 30 to 35 minutes or until hot in center. Sprinkle with cheese; bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 560, Carbohydrate 75 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 8 g, TransFat 0 g

4 cups uncooked large elbow macaroni (12 oz)
1 package (5 oz) miniature sliced pepperoni (about 1 cup)
2 cans (18 oz each) fire-roasted tomato cooking sauce
1 can (3.8 oz) sliced ripe olives, drained
1 cup shredded mozzarella cheese (4 oz)

PEPPERONI, PASTA, AND VEGETABLE CASSEROLE

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 13



Pepperoni, Pasta, and Vegetable Casserole image

Steps:

  • Preheat the broiler.
  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente. Drain.
  • Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure "8", making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper.
  • Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through.
  • Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve.

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter (1/2 stick)
1/3 cup all-purpose flour
3 cups milk
1/4 cup cream cheese
1 teaspoon Worcestershire sauce
1 pinch ground nutmeg
Freshly ground black pepper
2 cups grated Monterey Jack (about 7 ounces)
1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked
1 (10-ounce) bag frozen peas
8 ounces pepperoni, diced

PEPPERONI CASSEROLE

Spaghetti with a twist! Your standard spaghetti topped with a combination of mozzarella/cottage cheese and a layer of pepperoni to top it off. The sausage can be substituted with hamburger.

Provided by CKROPER

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 8

Number Of Ingredients 7



Pepperoni Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a skillet over medium heat, cook the sausage until evenly brown.
  • In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
  • Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 693.5 calories, Carbohydrate 53.6 g, Cholesterol 85.8 mg, Fat 34 g, Fiber 3.6 g, Protein 41.1 g, SaturatedFat 14.3 g, Sodium 1732.1 mg, Sugar 7.9 g

1 (16 ounce) package uncooked rotini pasta
1 pound ground Italian sausage
1 (16 ounce) jar pasta sauce
2 (12 ounce) containers cottage cheese
1 (2.25 ounce) can sliced black olives
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

ZITI PEPPERONI CASSEROLE

This is my kids' favorite meal. And it's so easy to prepare, that they often do it themselves! It's very cheesy! I've also made this and cooked it in the microwave during the summer. Freezing instructions included. If you prefer, you may sub in ricotta cheese for the cottage cheese.

Provided by Charmie777

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9



Ziti Pepperoni Casserole image

Steps:

  • Set aside some of the cheeses for topping the casserole.
  • Mix remaining ingredients in a large bowl.
  • Spoon into a 13x9 baking dish.
  • Top with remaining cheese.
  • Bake at 375º for 40 minutes or until lightly browned on top.
  • To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

1 (16 ounce) box ziti pasta, cooked and drained
1 (32 ounce) jar spaghetti sauce
1/2 lb mozzarella cheese, grated (or more)
1/2 lb cheddar cheese, grated (or more)
1/2 lb pepperoni, chopped
1 lb cottage cheese
bell pepper
mushroom
onion

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