NEXT RECIPE >

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

Ingredients

  • 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.

Directions

  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

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
Remenec User ID: 6059530 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."

MY REVIEW
dschultz01 User ID: 1076910 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."

MY REVIEW
LindaS_WI User ID: 7202558 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."

MY REVIEW
newmarket User ID: 1713433 33581
Reviewed Sep. 16, 2013

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

MY REVIEW
4Huskers User ID: 5191012 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!!"

MY REVIEW
dnaheish User ID: 4918302 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?"

MY REVIEW
ILIKEITHOT User ID: 1680192 34256
Reviewed Mar. 18, 2011

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

MY REVIEW
ILIKEITHOT User ID: 1680192 29170
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."

MY REVIEW
Classicrock User ID: 656532 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."

MY REVIEW
matteliz@swbell.net User ID: 77962 74777
Reviewed Mar. 12, 2010

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

Loading Image