PEPPERONI CASSEROLE RECIPE | ALLRECIPES
Spaghetti with a twist! Your standard spaghetti topped with a combination of mozzarella/cottage cheese and a layer of pepperoni to top it off. The sausage can be substituted with hamburger.
Provided by CKROPER
Categories Italian Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a skillet over medium heat, cook the sausage until evenly brown.
- In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 693.5 calories, CarbohydrateContent 53.6 g, CholesterolContent 85.8 mg, FatContent 34 g, FiberContent 3.6 g, ProteinContent 41.1 g, SaturatedFatContent 14.3 g, SodiumContent 1732.1 mg, SugarContent 7.9 g
CHICKEN AND RICOTTA MEATBALLS - DELICIOUS. MAGAZINE
Chicken and ricotta meatballs simmered in rich tomato sauce makes for a delicious midweek dinner. Serve these ‘polpette’ over polenta or pasta. For a veggie take, try our spicy aubergine polpette.
Provided by Esther Clark
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat 1 tbsp of the oil in a large saucepan, add the onion and fry over a low medium heat with a pinch of salt for 10 minutes until softened. Add the garlic and chilli and cook for 1 minute. Add the tinned tomatoes, sugar and half a tin of water. Bring to a simmer and cook over a low heat, uncovered, for 10 minutes. Set aside.
- Meanwhile, for the polpette, whizz the chicken, egg yolk and ricotta to a thick paste in a food processor. Tip the mixture into a bowl, then add the breadcrumbs, lemon zest, most of the parsley and half the parmesan, as well as a good pinch of salt and black pepper. Mix well and squish everything together, then divide into 16 small balls and set aside on a plate.
- Heat the oven to 180ºC fan/gas 6. Heat the remaining oil in a non-stick frying pan. Add the polpette and fry over a medium heat for 5 minutes, turning regularly, until golden brown. Tip the polpette into a baking dish (or leave in the pan if it’s ovenproof). Pour the tomato sauce into the dish/pan, top with the parmesan and bake for 20 minutes. Sprinkle with the remaining parsley and serve with cooked polenta or pasta.
Nutrition Facts : Calories 388kcals, FatContent 16.9g (6.1g saturated), ProteinContent 33.2g, CarbohydrateContent 24.4g (11.3g sugars), FiberContent 2.9g
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