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Pepperoni Pasta Recipe

Pepperoni Pasta Recipe

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 YIELD:6-8 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

  • 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.

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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.