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Pepperoni Pasta Bake Recipe

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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.

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Pepperoni Pasta Bake Recipe

Prep: 15 min. Bake: 1 hour

Yield: 6 Servings

15 60 75

Ingredients

3 cups wagon wheel or uncooked spiral pasta
1 can (4 ounces) mushroom stems and pieces, undrained
1 package (3-1/2 ounces) sliced pepperoni, quartered
3/4 cup chopped green pepper
1 medium onion, chopped
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup (4 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions; drain and place in a large bowl. Add the mushrooms, pepperoni, green pepper and onion. Stir in the spaghetti sauce, tomato sauce, tomato paste and cheddar cheese.
Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 494 calories, 24 g fat (12 g saturated fat), 65 mg cholesterol, 1,155 mg sodium, 48 g carbohydrate, 5 g fiber, 23 g protein.

Originally published as Pepperoni Pasta Bake in Country Woman May/June 2001, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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