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Pepperoni Pizzazz Recipe
Pepperoni Pizzazz Recipe photo by Taste of Home

Pepperoni Pizzazz Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 9 servings


  • 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

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.


  1. 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.
  2. Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top.
  3. 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 serving. Yield: 9 servings.
Originally published as Pepperoni Pizzazz in Quick Cooking September/October 1999, p43

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.

Medium-Bodied Red Wine

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

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Reviewed Mar. 11, 2014

"A favorite at our house since it was published in 1999! The only change I've made is substituting a 28-oz jar of Ragu Traditional Sauce for the combined spaghetti sauce , can of tomato sauce, & seasonings. Great recipe!"

Reviewed Feb. 19, 2014

"This recipe is delicious as is but the kids found the pepperoni to intense for their liking. So I changed it a little. While the noodles were cooking, I browned a pound of ground beef with the vegetables and half the pepperoni (which I chopped). This gives great flavor to the meat and seems to mellow the pepperoni. After draining the meat, I added the parmesan and sauces to the meat and then the noodles. In a 13 by 9 pan I cooked the casserole, covered for 45 minutes. I took it out of the oven, layered the rest of the pepperoni on top of the noodles and sprinkled on the mozzarella. I baked for another 15 minutes. Now everyone loves it."

Reviewed Nov. 29, 2012


Reviewed Oct. 29, 2011

"Originally made this recipe in 1999 when it came out. The flavor is excellent. I cut the recipe in half becasue it does make a lot. This is also great for a pot luck."

Reviewed Aug. 31, 2011

"This is really delicious! It makes a big batch too! I would add a little bit more of the spices next time, but overall it was great!"

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