Taste of Home
Pepperoni Pasta
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
YIELD: 8 servings.
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
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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1 medium green pepper, chopped
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1 garlic clove, minced
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3-1/2 cups spaghetti sauce
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1 can (4 ounces) mushroom stems and pieces, drained
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1 package (3-1/2 ounces) sliced pepperoni
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8 ounces uncooked spiral pasta, wagon wheel pasta or pastas of your choice
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1 cup shredded part-skim mozzarella cheese
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1 cup shredded provolone cheese
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Grated Parmesan cheese
Directions
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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.
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2.
In a greased 13x9-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.
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3.
Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.
Nutrition Facts
1 cup: 372 calories, 21g fat (10g saturated fat), 61mg cholesterol, 992mg sodium, 22g carbohydrate (9g sugars, 3g fiber), 23g protein.
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