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Spiral Pepperoni Pizza Bake

Spiral Pepperoni Pizza Bake
My grandmother used to fix this yummy dish for my Girl Scout troop when I was growing up. Now, I make it for my stepdaughters’ scout troop. It's easy to prepare, and the girls always beg me to make it —Kimberly Howland, Fremont, Michigan
12 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) pizza sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning
  • 2 eggs
  • 2 cups milk
  • 1/2 cup shredded Parmesan cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni

Directions

  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, cook the beef, onion, salt and pepper over medium heat until
  • meat is no longer pink; drain. Stir in the pizza sauce, garlic salt
  • and Italian seasoning; remove from the heat and set aside.
  • In a small bowl, combine the eggs, milk and Parmesan cheese. Drain
  • pasta; toss with egg mixture. Transfer to a greased 3-qt. baking
  • dish. Top with beef mixture, mozzarella cheese and pepperoni.
  • Cover and bake at 350° for 20 minutes. Uncover; bake 20-25
  • minutes longer or until golden brown and a thermometer reads
© Taste of Home 2013

2 of 2

Spiral Pepperoni Pizza Bake (continued)

Directions (continued)

  • 160°. Yield: 12 servings.
Nutrition Facts: 1 serving (1 cup) equals 461 calories, 20 g fat (10 g saturated fat), 109 mg cholesterol, 839 mg sodium, 35 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013