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Pizza Pepperoni Pasta

 Pizza Pepperoni Pasta
Turkey pepperoni adds classic Italian flavor to this family-friendly main dish that’s done in a flash. It’s ideal for busy weeknights or for satisfying a potluck crowd. Serve with a green salad and breadsticks, and dinner’s done. —Amy Bipes, Topeka, Kansas
8 ServingsPrep: 25 min. Bake: 25 min.


  • 3 cups uncooked whole wheat spiral pasta
  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 2-1/2 cups garden-style spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 3 tablespoons grated Parmesan cheese
  • 4 ounces sliced turkey pepperoni
  • 1/2 cup shredded part-skim mozzarella cheese


  • Cook pasta according to package directions.
  • Meanwhile, in a large nonstick skillet, cook turkey and onion over
  • medium heat until meat is no longer pink; drain. Stir in the
  • spaghetti sauce, tomatoes, basil, oregano, Worcestershire sauce and
  • pepper; set aside.
  • Drain pasta. Transfer to a 13-in. x 9-in. baking dish coated with
  • cooking spray; sprinkle with Parmesan cheese. Top with spaghetti
  • sauce mixture and pepperoni. Sprinkle with mozzarella cheese.
  • Cover and bake at 350° for 25-30 minutes or until heated through.
  • Yield: 8 servings.

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Pizza Pepperoni Pasta (continued)

Nutritional Facts: 1-1/4 cups equals 299 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 752 mg sodium, 30 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.