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
QUICK PEPPERONI BREAD
Pepperoni and Muenster are baked together in this yummy appetizer recipe that may be cut into bite-sized pieces, or used as a side dish. It tastes best when served warm.
Provided by Lindsay
Categories Appetizers and Snacks Pastries
Time 35m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch square baking dish.
- Beat the egg in a medium bowl. Mix in the pepperoni, milk, flour, Muenster cheese, salt and pepper. Pour into the baking dish.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 2.7 g, Cholesterol 15.2 mg, Fat 3.5 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 96.6 mg, Sugar 0.4 g
PEPPERONI PASTA
Make and share this Pepperoni Pasta recipe from Food.com.
Provided by vrvrvr
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed; keep warm.
- Melt butter in skillet, stir in cream and spices. Cook about 5 minutes over med-high heat until slightly thickened.
- Stir in Parmesan cheese and pepperoni.
- Add pasta, mix well to coat.
QUICK PEPPERONI SKILLET KRAFT DINNER
Get out your skillet, a package of KRAFT Macaroni & Cheese Dinner and some fresh veggies to make this weeknight-delish dish.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner in large saucepan as directed on package.
- Add remaining ingredients; cook and stir on medium-low heat 1 to 2 min. or until heated through.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 3 g, Protein 10 g
PEPPERONI 'N' TOMATO PASTA
A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. -Dawn Onuffer, Crestview, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.
Nutrition Facts :
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.
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.
QUICK PEPPERONI CALZONES
This calzone recipe takes the Italian favorite to the next level with Parmesan and herbs sprinkled on top. -Shannon Roum, Waukesha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 540 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1573mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.
PEPPERONCINI PASTA
A quick and inexpensive pasta dish. I have never made it for anyone else so it could just be my taste but I think it has a good flavor to it. If you dont have the pepperchinis (they come in a jar)then you can always sub with the pepper rings; hot or mild. (they also come in a jar) The amount of heat/flavor you want will determine the amount of peppers you use. I used 1/2cup. I never salt this dish as the peppers give it enough.
Provided by jennifer in new jer
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- cook pasta according to directions on box.
- in a separate saute pan; heat all other ingredients until very warm; not wilted.
- drain pasta and toss with sauteed mixture.
- if pressed for time/space you can just toss pasta with other ingredients without warming the pepper mixture; the heat from the noodles will warm them up.
- serve with good bread.
Nutrition Facts : Calories 265.1, Fat 27.2, SaturatedFat 3.8, Sodium 404.3, Carbohydrate 5.9, Fiber 1.7, Sugar 3.5, Protein 1.3
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
PIZZA PASTA
Very easy to make, and kids will love it!
Provided by ATHIELEN
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
- Bake in preheated oven for 30 minutes, until cheese is melted and golden.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 31.5 g, Cholesterol 92.1 mg, Fat 28.4 g, Fiber 4.1 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1123.8 mg, Sugar 12.5 g
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