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Pepperoni Pasta

 Pepperoni Pasta
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
6-8 ServingsPrep: 25 min. Bake: 30 min. + standing

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

Directions

  • 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.
  • 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.
  • Bake, uncovered, at 400° for 30-35 minutes or until heated
  • through. Let stand for 15 minutes before serving. Yield: 6-8
  • servings.

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Pepperoni Pasta (continued)

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.
Nutritional Facts: 1 serving (1 cup) equals 372 calories, 21 g fat (10 g saturated fat), 61 mg cholesterol, 992 mg sodium, 22 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.