Pepperoni Pasta Recipe
Pepperoni Pasta Recipe photo by Taste of Home
Next Recipe

Pepperoni Pasta Recipe

Read Reviews
4.5 11 10
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES: 6-8 servings


  • 1 pound ground beef
  • 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

Nutritional Facts

1 cup: 372 calories, 21g fat (10g saturated fat), 61mg cholesterol, 992mg sodium, 22g carbohydrate (9g sugars, 3g fiber), 23g protein .


  1. 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.
  2. 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.
  3. 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.
Originally published as Pepperoni Pasta in Taste of Home Ground Beef Cookbook 1999, p242

Medium-Bodied Red Wine

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

Reviews for Pepperoni Pasta

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Remenec 241106
Reviewed Jan. 5, 2016

"This is a delicious pasta recipe that is easy to make. I didn't originally see the part about using "uncooked noodles" so I did precook my spiral noodles. To keep it simple and kid-friendly for my two picky eaters, I omitted the garlic and mushroom stems. But I'm sure it's just as tasty as written."

dschultz01 33602
Reviewed Dec. 1, 2013

"Pretty good recipe to use for potlucks. Easy to make. Pasta does go in uncooked and comes out just fine. I used the spiral pasta."

LindaS_WI 29355
Reviewed Sep. 17, 2013

"Quick, easy and great for weeknights. I make this up in the morning and when I get home I just pop it in the oven.

Newmarket, yes, the pasta goes in uncooked."

newmarket 33581
Reviewed Sep. 16, 2013

"I want to check that you do put UNCOOKED pasta in the casserole"

4Huskers 89067
Reviewed Jun. 28, 2012

"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!!"

dnaheish 47156
Reviewed Jul. 28, 2011

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

Reviewed Mar. 18, 2011

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

Reviewed Mar. 18, 2011

"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."

Classicrock 74778
Reviewed Oct. 18, 2010

"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 Mar. 12, 2010

"My two sons (6 and 2) loved this!"

Loading Image