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 PASTA BAKE
Another great pasta recipe that I'm sure everyone will enjoy, it's another of those quick and easy recipes, that we need once in a while for busy nights!!
Provided by Chef mariajane
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and place in a large bowl. Add the mushroom, pepperoni, green pepper and onion. Stir in the spaghetti sauce, tomato sauce, tomato paste, and cheddar cheese; mix well.
- Transfer to a greased 3-quart baking dish. Cover and bake at 350F for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 513.6, Fat 19.8, SaturatedFat 9.5, Cholesterol 53.8, Sodium 1368, Carbohydrate 61.8, Fiber 5.2, Sugar 15.4, Protein 23.4
PEPPERONI PIZZA PASTA BAKE
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
PEPPERONI RIGATONI BAKE
Kind of creamy, cheesey and saucy. Has a sort of "pizza-ish" flavor. You could use pretty much any tube pasta or even corkscrew pasta works well.
Provided by Parsley
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Lightly grease a casserole pan and set aside.
- Cook rigatoni pasta according to package directions to al dente.
- While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
- Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
- When pasta is done, drain.
- Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
- Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
- Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
- Evenly pour half of the tomato sauce mixture over top.
- Evenly place all of the pepperoni slices over top.
- Sprinkle with 1 cup only of the mozzarella cheese.
- Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
- Cover and bake at 350 for 30 minutes.
- Uncover and bake for another 15 minutes.
- Best to let stand 5-10 minutes before serving.
PEPPERONI PASTA
I found this recipe in a cookbook from my mother's sorority. For a fun look, substitute half of the rotini with wagon wheel pasta.-Carol Buckman, Colony, Kansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 372 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 992mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
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 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 PIZZA PASTA
I have MTV's "Teen Mom" to thank for introducing me to the idea of pizza-inspired pasta. As simple as the concept may seem, why had this culinary creation never crossed my mind? My version here is a spin on baked rigatoni, and it's loaded with all of my favorite pizza toppings, including pepperoni, green bell peppers and Italian sausage, so this is not for the faint of heart (or meat). But the real beauty here is that exactly like a pizza, this pasta can be customized to your preferences with any pizza topping imaginable. If you'd put it on a pizza, you can put it in pizza pasta!
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
- While the pasta cooks, add the olive oil to a large heavy-bottomed pot set over medium-low heat. Once the oil is warm, add the onions, bell peppers and a pinch each of salt and pepper and cook, stirring constantly, until the onions are translucent, about 8 minutes. Add the sausage and cook, breaking apart the sausage with a spatula, until browned and cooked throughout, about 10 minutes.
- Reduce the heat to low, add the tomato sauce then add the cooked pasta and 1/2 cup of the pepperoni to the pot; stir to combine.
- Transfer half of the pasta to a 9-by-13-inch baking dish, top with half of the mozzarella, then top with the remaining pasta, followed by the remaining mozzarella, then the remaining 1/4 cup pepperoni.
- Bake the pasta until the cheese is melted, about 15 minutes. Remove the baked pasta from the oven and serve.
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