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Spiral Pepperoni Pizza Bake

 Spiral Pepperoni Pizza Bake
My grandmother used to fix this yummy dish for my Girl Scout troop when I was growing up. Now, I make it for my stepdaughters’ scout troop. It's easy to prepare, and the girls always beg me to make it —Kimberly Howland, Fremont, Michigan
12 ServingsPrep: 30 min. Bake: 40 min.


  • 1 package (16 ounces) spiral pasta
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) pizza sauce
  • 2 eggs, lightly beaten
  • 2 cups 2% milk
  • 1/2 cup shredded Parmesan cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni


  • Preheat oven to 350°. Cook pasta according to package directions.
  • Meanwhile, in a Dutch oven, cook beef and onion over medium heat 8-10
  • minutes or until beef is no longer pink, breaking up beef into
  • crumbles; drain. Sprinkle with seasonings. Stir in pizza sauce;
  • remove from heat.
  • In a large bowl, mix eggs, milk and Parmesan cheese. Drain pasta; add
  • to egg mixture and toss to combine. Transfer to a greased 3-qt.
  • baking dish. Top with beef mixture, mozzarella cheese and pepperoni.

2 of 2

Spiral Pepperoni Pizza Bake (continued)

Directions (continued)

  • Bake, covered, 20 minutes. Bake, uncovered, 20-25 minutes longer or
  • until golden brown and heated through. Yield: 12 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.