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Pepperoni Macaroni Recipe

Pepperoni Macaroni Recipe

For your next potluck offering, consider this hearty pasta bake from Marlene Mohr of Cincinnati, Ohio. It's jazzed up with pepperoni, sausage and olives for pizza-like flavor. It's handy, too, because it can be assembled ahead of time, then baked right before serving.
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:8 servings

Ingredients

  • 2-1/2 cups uncooked elbow macaroni
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 large onion, chopped
  • 1 can (15 ounces) pizza sauce
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup milk
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni.
  • 2. In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
  • 3. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Yield: 8 servings.

Nutritional Facts

1 cup equals 334 calories, 19 g fat (7 g saturated fat), 45 mg cholesterol, 1,041 mg sodium, 26 g carbohydrate, 3 g fiber, 16 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.