Pepperoni Casserole Recipe

Pepperoni Casserole Recipe photo by Taste of Home

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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

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Pepperoni Casserole Recipe

Prep: 20 min. Bake: 20 min. + standing

Yield: 6 Servings

20 20 40

Ingredients

1-1/2 cups uncooked elbow macaroni
2 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 (8 ounces) shredded part-skim mozzarella cheese
30 slices pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

Cook macaroni according to package directions; drain. Stir in the eggs, Parmesan cheese, sour cream and Italian seasoning. Transfer to a greased 11-in. x 7-in. baking dish. Bake at 375° for 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 for 10 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 piece equals 316 calories, 18 g fat (8 g saturated fat), 111 mg cholesterol, 808 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Pepperoni Pizza Pasta in Simple & Delicious August/September 2010, p20

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania