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Pepperoni Pasta Recipe

Pepperoni Pasta Recipe photo by Taste of Home

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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

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Pepperoni Pasta Recipe

Prep: 25 min. Bake: 30 min. + standing

Yield: 6-8 Servings

25 30 55

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
3-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
8 ounces uncooked spiral pasta, wagon wheel pasta or pastas of your choice
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded provolone cheese
Grated Parmesan cheese

Directions

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 13-in. x 9-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. Yield: 6-8 servings.

Need a new dessert idea? Top pound cake slices with miniature chocolate chips and miniature marshmallows. Broil for a few minutes or until the chips and marshmallows are melted.

Nutritional Facts 1 serving (1 cup) equals 372 calories, 21 g fat (10 g saturated fat), 61 mg cholesterol, 992 mg sodium, 22 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Pepperoni Pasta in Taste of Home Ground Beef Cookbook , p242

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Pepperoni Pasta

Pepperoni Pasta

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Reviewed on Jun. 28, 2012 by 4Huskers

This was so good and so easy. I added some pizza seasoning to it and used mozzarella cheese since that is all I had. It was super good!!

Reviewed on Jul. 28, 2011 by dnaheish

I have a question, do you put the pasta in uncooked?? And if so, does it cook thoroughly in 30 minutes?

Reviewed on Mar. 18, 2011 by ILIKEITHOT

Update! I used the Swiss cheese instead of the Provolone, and did use the Mozzarella.

Reviewed on Mar. 18, 2011 by ILIKEITHOT

I made it to the recipe, except I used grated swiss cheese that I had in the frig. Being that there is just two of us, I divided it into 2 8x8 pans and baked one for dinner and covered the other one with foil and put in the freezer unbaked for the future.

Reviewed on Oct. 18, 2010 by Classicrock

I used all mozzarella (no provolone), and used more than 2 cups. Since we do not like green peppers, I didn't use one. Before sprinkling with Parmesan cheese, I placed extra pieces of pepperoni on top, giving it a "pizza-look," then I sprinkled with Parmesan. I baked it until the cheese was golden on top, and the cheese around the edges of the dish were brown and crunchy -- yum! -Lori in WI.

Reviewed on Mar. 12, 2010 by matteliz@swbell.net

My two sons (6 and 2) loved this!

Reviewed on Mar. 07, 2010 by thekingsfive

I made this recipe for my family and everyone loved it. It was gooey and cheesy and just delicious!