PEPPERONI PASTA CASSEROLE
This is a simple, easy to make recipe with things I usually have on hand. I made this for my boyfriend and our room mate one day and they loved it, and I hope you and your family does as well
Provided by Miss Tinkerbell
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients in a mixing bowl.
- Transfer to a casserole dish.
- Top with a few slices of pepperoni, shredded cheese, and parmesan cheese (optional).
- Bake on 350 for 30 minutes.
Nutrition Facts : Calories 913.5, Fat 25, SaturatedFat 9.9, Cholesterol 53.1, Sodium 1916, Carbohydrate 128.5, Fiber 10.9, Sugar 29.9, Protein 41.7
PEPPERONI, PASTA, AND VEGETABLE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
SWISS VEGETABLE CASSEROLE
Served hot and bubbly from the oven, this colorful and cheese-topped veggie casserole is good enough to steal the limelight from your favorite main dishes.
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
- Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
- Bake for 5 minutes or until the cheese is melted.
PEPPERONI PENNE
Pepperoni with penne pasta. Pepperoni spices up this entree.
Provided by Melissa
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook the penne according to the package directions.
- In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
- Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
- Add the drained pasta and toss, garnish with parmesan cheese.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 44.7 g, Cholesterol 86.5 mg, Fat 31.5 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 13.7 g, Sodium 741.3 mg, Sugar 3.6 g
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
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.
QUICK PEPPERONI PASTA
Make and share this Quick Pepperoni Pasta recipe from Food.com.
Provided by Iron Bloomers
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta; set aside, keeping warm.
- In a large skillet melt margarine; sauté mushrooms and pepperoni. Drain off fat.
- Stir in spinach till wilted, about 1 minute.
- Add pasta, basil and lemon juice with 1/2 of the cheese.
- Toss together and serve sprinkled with remaining cheese.
Nutrition Facts : Calories 306.5, Fat 7.4, SaturatedFat 2.3, Cholesterol 6, Sodium 189.1, Carbohydrate 48.1, Fiber 3.9, Sugar 2.5, Protein 13.3
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
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.
PEPPERONI PASTA BAKE
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.
Nutrition Facts : Calories 694 g, Fat 28 g, Fiber 3 g, Protein 39 g, SaturatedFat 14 g
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
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
PEPPERONI PASTA WITH LEMON AND GARLIC
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
- If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
- Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
- Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.
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