PIZZA PEPPERONI PASTA RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 299 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 752mg sodium, CarbohydrateContent 30g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat
PIZZA SPAGHETTI CASSEROLE RECIPE | ALLRECIPES
Freakin' delicious! Add any extra pizza toppings (black olives, sausage, onions, green peppers, etc.) if desired.
Provided by Mark Adams
Categories Main Dishes Pasta Spaghetti Baked
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain water and transfer spaghetti to the prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Whisk milk and egg together in a bowl; pour over spaghetti. Add pasta sauce, diced tomatoes, garlic powder, and oregano to spaghetti and mix well.
- Spread ground beef over spaghetti mixture and top with 1/2 of the pepperoni. Sprinkle Italian cheese blend over pepperoni and top with the remaining pepperoni and Parmesan cheese.
- Bake in the preheated oven until cheese is browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 581.8 calories, CarbohydrateContent 59.8 g, CholesterolContent 91.4 mg, FatContent 24.3 g, FiberContent 4.7 g, ProteinContent 28.9 g, SaturatedFatContent 10.8 g, SodiumContent 935.2 mg, SugarContent 10.4 g
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Total Time 45 minutes
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1. Preheat the oven to 175C fan-forced (195C conventional).
2. Place a Dutch oven over medium heat. Add the olive oil and once shimmering, add the onion and sweat for 1-2 minutes or until translucent. Add the garlic and oregano and cook for another 1-2 minutes. Add the quarter cup of olive tapenade and stir until the onion mixture is coated. Add the semi-dried tomatoes, passata and white wine and stir to combine.
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4. Remove, season with salt and pepper, scatter with a few basil leaves and serve.
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