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Pepperoni Macaroni

 Pepperoni Macaroni
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.
8 ServingsPrep: 15 min. Bake: 40 min.


  • 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


  • 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.
  • In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir
  • in sausage mixture, macaroni, pepperoni, mushrooms and olives.
  • 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,

2 of 2

Pepperoni Macaroni (continued)

Nutritional Facts: 19 g fat (7 g saturated fat), 45 mg cholesterol, 1,041 mg sodium, 26 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.