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Pepperoni Pizzazz

 Pepperoni Pizzazz
With this hearty entree from Marge Unger of La Porte, Indiana, all you'll need to round out the meal is garlic bread and a tossed salad. "I've fixed it for buffets, for potluck dinners and even for company. Keep the recipe handy, because you'll certainly be asked for it," Marge assures.
9 ServingsPrep: 10 min. Bake: 45 min.


  • 8 ounces uncooked penne pasta
  • 3-1/2 cups spaghetti sauce, divided
  • 1 package (8 ounces) sliced pepperoni
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (8 ounces) tomato sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • Cook pasta according to package directions. Meanwhile, combine 2-1/3
  • cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion,
  • Parmesan cheese, garlic powder, salt, pepper and red pepper flakes
  • in a bowl. Drain pasta; add to sauce mixture and mix well.
  • Transfer to a greased 3-qt. baking dish. Combine tomato sauce and
  • remaining spaghetti sauce; pour over top.
  • Cover and bake at 350° for 40-45 minutes or until bubbly.
  • Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes
  • longer or until cheese is melted. Let stand 5 minutes before

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Pepperoni Pizzazz (continued)

Directions (continued)

  • serving. Yield: 9 servings.
Nutritional Facts: 1 serving (1 each) equals 382 calories, 20 g fat (9 g saturated fat), 41 mg cholesterol, 1,414 mg sodium, 31 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.