PEPPERONI PASTA BAKE RECIPES

Name: Pepperoni Pasta Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 3 cups uncooked wagon wheel or spiral pasta; 1 can (4 ounces) mushroom stems and pieces, undrained; 1 package (3-1/2 ounces) sliced pepperoni, quartered; 3/4 cup chopped green pepper; 1 medium onion, chopped; 1 jar (14 ounces) spaghetti sauce; 1 can (8 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1 cup shredded cheddar cheese; 2 cups shredded part-skim mozzarella cheese

PEPPERONI PASTA BAKE RECIPE: HOW TO MAKE IT

Pepperoni Pasta Bake Recipe: How to Make It image

Here's my homemade version of a family-favorite Italian restaurant entree. For a change of pace, I substitute hamburger for pepperoni, add Italian seasonings and use a mix of fun pasta shapes including rotini and corkscrew.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups uncooked wagon wheel or spiral pasta
1 can (4 ounces) mushroom stems and pieces, undrained
1 package (3-1/2 ounces) sliced pepperoni, quartered
3/4 cup chopped green pepper
1 medium onion, chopped
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup shredded cheddar cheese
2 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350°. Cook pasta according to package directions; drain and place in a large bowl. Add mushrooms, pepperoni, green pepper and onion. Stir in spaghetti sauce, tomato sauce, tomato paste and cheddar cheese., Transfer to a greased 3-qt. baking dish. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted.

Nutrition Facts : Calories 494 calories, FatContent 24g fat (12g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 1155mg sodium, CarbohydrateContent 48g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 23g protein.

PEPPERONI PASTA BAKE RECIPE | MARTHA STEWART

Pepperoni Pasta Bake Recipe | Martha Stewart image

It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.

Provided by Martha Stewart

Categories Pork Recipes

Total Time 50 minutes

Prep Time 20 minutes

Number Of Ingredients 9

Ingredients

2 1/2 cups part-skim ricotta (20 ounces)
1 1/4 cups grated zucchini (from 1 medium zucchini)
1/3 cup chopped fresh basil leaves, plus more for serving
1 large egg, beaten
Coarse salt and pepper
3 cups marinara, divided
28 jumbo pasta shells (7 ounces total), cooked according to package instructions
26 small pepperoni slices (2 ounces total)
3/4 cup shredded part-skim mozzarella (3 ounces)

Steps:

Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.

Nutrition Facts : Calories 694 g, FatContent 28 g, FiberContent 3 g, ProteinContent 39 g, SaturatedFatContent 14 g

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