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

Pepperoni Pasta Bake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 3 cups uncooked wagon wheel or 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

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.

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions; drain and place in a large bowl. Add mushrooms, pepperoni, green pepper and onion. Stir in spaghetti sauce, tomato sauce, tomato paste and cheddar cheese.
  2. Transfer to a greased 3-qt. baking dish. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Pepperoni Pasta Bake in Country Woman May/June 2001, p31

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.

Medium-Bodied Red Wine

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

Reviews for Pepperoni Pasta Bake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 3, 2014

"I made this the other night for dinner. My husband really enjoyed the pepperoni in a dish other than on pizza. I added a few fresh herbs and used our own homemade pizza sauce (instead of the jared sauce, tomato pasta and canned sauce). I also used whole wheat pasta and reduced fat cheeses to lightly up the dish. As an additional bonus for flavor I added 3 cloves of garlic and fresh button mushrooms. While the pasta cooked I sautéed up the green peppers, garlic, and mushrooms."

MY REVIEW
Reviewed Jan. 22, 2014

"I thought this was fine but not special enough to save the recipe or make again."

MY REVIEW
Reviewed Jul. 21, 2013

"Very good, the family loved it! Will be making it again. Thanks!!"

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