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Pepperoni Pasta

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
  • Total Time
    Prep: 25 min. Bake: 30 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 3-1/2 cups spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 8 ounces uncooked spiral pasta, wagon wheel pasta or pastas of your choice
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded provolone cheese
  • Grated Parmesan cheese

Directions

  • 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.
  • 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.
  • Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.
Need a new dessert idea? Top pound cake slices with miniature chocolate chips and miniature marshmallows. Broil for a few minutes or until the chips and marshmallows are melted.
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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