Back to Pepperoni Pasta Bake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pepperoni Pasta Bake Recipe

Pepperoni Pasta Bake Recipe

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 YIELD: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

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.

Nutritional Facts

1 cup: 494 calories, 24g fat (12g saturated fat), 65mg cholesterol, 1155mg sodium, 48g carbohydrate (13g sugars, 5g fiber), 23g protein .

Reviews for Pepperoni Pasta Bake

Sort By :
MY REVIEW
rustedgold1 User ID: 3141438 249158
Reviewed Jun. 6, 2016

"So delicious! My grandkids loved it as well! I will definitely be making this again."

MY REVIEW
bhagyadn User ID: 8060047 35849
Reviewed Oct. 28, 2014

"Delicious !!!!!!!!Enjoyed preparing it.... :)"

MY REVIEW
danielleylee User ID: 4484886 53549
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
Mbdrake User ID: 7258402 95815
Reviewed Jan. 22, 2014

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

MY REVIEW
sparklingpurple User ID: 2622078 31581
Reviewed Jul. 21, 2013

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

MY REVIEW
Supermingo4 User ID: 4461621 118414
Reviewed Nov. 13, 2009

"I really enjoyed this recipe! the sauce is great, I also added a little garlic and basil."

MY REVIEW
Joanne222 User ID: 1979153 72577
Reviewed Feb. 1, 2009

"Mmmmm really good. All the sauce is really good in it too, it's not too liquid or anything. Smells great baking; smells like pizza!"

MY REVIEW
Katts_Oh User ID: 108586 35848
Reviewed Jan. 18, 2009

"I have a question? Why do I need spaghatt sauce, tomato sauce and tomato paste?

Katts"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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