Spiral Pepperoni Pizza Bake
Total TimePrep: 30 min. Bake: 40 min.
Made this exactly as written, except cut all ingredients in half, and baked in a 2 quart dish. Dish was very full, and pepperoni grease overflowed on to the bottom of the oven. Didn't have a big pizza taste, but was a good casserole.
This was awesome! My family loved it. I did do what other reviewers said and separated it out into a 9x13 and a 8x8 pan to freeze for later. It made a lot. I also only used 1 1/2 cups milk. I also mixed the meat mixture with the noodle mixture before putting it altogether in the pans as others suggested. Adjustments I made were: I used a 26 oz. jar of spaghetti sauce and a can of Rotel to spice it up a little. I used one pound of beef and one pound of Italian sausage. I also sautéed a green pepper, mushrooms and 2 cloves of garlic in with the meat. Instead of all mozzarella I used 2 cups mozzarella and 2 cups shredded sharp cheddar. This was sooooooo delicious! Definitely going down as one to make again and again!!
Agree with 0434068; the bottom part ruined the whole dish. The leftovers were barely edible.
I used Italian sausage instead of the ground beef, great!!!!
This was very distasteful. The top was delicious but the bottom was simply too plain. I wish I would have mixed the pasta mixture with the meat mixture like another reviewer stated. That pasta tasted raw! I could not finish my plate, although I hadn't eaten all day. But there's plenty of leftovers so that's a plus for this recipe.
Great recipe! I've made this many times after having found it in the Taste of Home Magazine years ago. The only change I've made is cutting the milk content to 1 1/2 C to make it less runny.
Delicious! 1 lb of meat is enough. We used ground turkey. Turkey pepperoni is yummy. Onion not necessary.- Theresa
had nice taste
Very good! It was like lasagne & pizza exploded together. Will make again
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