Pepperoni Penne Casserole
Gluten Free Living – 2017
This Pepperoni Penne Casserole is absolutely fantastic. Of course, I love any kind of pasta anyway, but this one is really terrific. It includes a gluten free penne pasta in a marinara sauce with spinach, mushrooms and bell peppers. It’s seasoned with red pepper flakes, Italian seasoning and fennel seed. Then it’s covered with three cheeses: ricotta, parmesan and mozzarella. After that’s it’s topped with loads of miniature pepperoni for incredibly good flavor.
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Last month we had our Friday night care group over to our house and I made this delicious recipe. For those trying to cut back a little on calories, you can use ground turkey instead of beef and turkey pepperoni instead of regular pepperoni. If you’re not concerned with making the dish gluten free, than any kind of pasta can be substituted as well. Our group absolutely loved this entree. If you’re a pasta lover, I think you’ll agree.
This was one of those entrees that everyone went back for seconds! I loved the taste of it, especially since I amped up the flavors with the red pepper flakes. If you’re looking for a scrumptious Italian casserole that your family will love, then give Pepperoni Penne Casserole a try the next time you want to prepare a delicious meal.
Pepperoni Penne Casserole is a fantastic pasta entree.
For those of you who love pasta but have issues with gluten, this recipe uses a gluten free penne pasta.
Every bite of Pepperoni Penne Casserole is so mouthwatering.
Here’s what I did.
I used these ingredients.
Brown beef in a Dutch oven. Add onions, garlic, bell peppers and mushrooms and saute a few minutes until veggies are tender. Add spinach and cook an additional minute or two. Drain any grease.
Add 4 cups spaghetti sauce, 1 cup mozzarella cheese, ricotta cheese and seasonings and stir to combine. Add cooked, drained gluten free penne pasta and stir to combine.
Pour mixture into a greased 9×13″ glass baking dish.
Pour remaining 2 cups spaghetti sauce over top.
Top with parmesan cheese, remaining mozzarella cheese and pepperoni. (I used about 5 ounces which was a little overkill!)
Cover with foil and bake at 350 for 30 minutes until recipe is hot and bubbly.
Pepperoni Penne Casserole is a wonderful pasta dish the whole family will enjoy.
This gooey Italian main dish has terrific flavor and texture.
Time for a bite!
Here’s the recipe.
PEPPERONI PENNE CASSEROLE
(My own concoction)
Pepperoni Penne Casserole
Equipment
- 1 large stock pot with lid
- 1 colander
- 1 large Dutch oven with lid
- 1 hamburger chopper to chop meat down into tiny pieces while frying
- 1 9x13" glass baking dish
- 1 wooden spoon
- measuring cups
- measuring spoons
- aluminum foil
Ingredients
- 16 oz. pkg. Ronzoni gluten free penne pasta or other tube pasta (you can also use regular pasta)
- 2 1/4 lbs. 96% lean ground beef
- 48 oz. jar spaghetti sauce (your favorite) (two 24-oz. jars)
- 2 cups Mozzarella cheese shredded
- 8 oz. fresh mushrooms sliced
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 cups fresh spinach packed
- 1 cup Ricotta cheese
- 1 tbsp. Italian seasoning
- 2 cloves garlic minced
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. fennel seed
- 1/4 tsp. ground black pepper
- 1/2 to 2/3 cup Parmesan cheese grated
- 2.5 oz. miniature pepperoni sliced, (I used 5-oz. but you may find this too much)
Instructions
- Cook pasta according to package directions; drain in colander.
- Meanwhile, brown beef in a large Dutch oven.
- Use a hamburger chopper to cut the meat down in small pieces while frying.
- If necessary, add a tablespoon or two of olive oil. (If the meat sticks).
- Brown beef, then add mushrooms, onions, bell peppers and garlic and sauté a few minutes until veggies become tender.
- Stir in spinach and cook an additional minute or two.
- Drain any grease.
- Add 4 cups spaghetti sauce, 1 cup Mozzarella cheese, Ricotta cheese, Italian seasoning, red pepper flakes, fennel seed and pepper.
- Stir to combine.
- Add cooked and drained gluten free pasta and stir again.
- Pour mixture into a greased 9x13” glass baking dish.
- Pour remaining 2 cups of spaghetti sauce over top of beef/pasta mixture.
- Sprinkle with Parmesan cheese, then remaining cup of Mozzarella cheese.
- Top with miniature pepperoni slices.
- Cover with foil and bake at 350° for about 30 minutes or until hot and bubbly.
- Remove foil and bake an additional 5-10 minutes, until cheese melts.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I added a LOT of pepperoni, but you don’t have to use as much as I did.
Pepperoni Penne Casserole makes a lot. You can get about 10 servings out of this casserole.
Pepperoni really kicks up the taste of this delicious casserole.
You may also enjoy these delicious recipes!
Pepperoni Penne Casserole
Equipment
- 1 large stock pot with lid
- 1 colander
- 1 large Dutch oven with lid
- 1 hamburger chopper to chop meat down into tiny pieces while frying
- 1 9×13" glass baking dish
- 1 wooden spoon
- measuring cups
- measuring spoons
- aluminum foil
Ingredients
- 16 oz. pkg. Ronzoni gluten free penne pasta or other tube pasta (you can also use regular pasta)
- 2 1/4 lbs. 96% lean ground beef
- 48 oz. jar spaghetti sauce (your favorite) (two 24-oz. jars)
- 2 cups Mozzarella cheese shredded
- 8 oz. fresh mushrooms sliced
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 cups fresh spinach packed
- 1 cup Ricotta cheese
- 1 tbsp. Italian seasoning
- 2 cloves garlic minced
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. fennel seed
- 1/4 tsp. ground black pepper
- 1/2 to 2/3 cup Parmesan cheese grated
- 2.5 oz. miniature pepperoni sliced, (I used 5-oz. but you may find this too much)
Instructions
- Cook pasta according to package directions; drain in colander.
- Meanwhile, brown beef in a large Dutch oven.
- Use a hamburger chopper to cut the meat down in small pieces while frying.
- If necessary, add a tablespoon or two of olive oil. (If the meat sticks).
- Brown beef, then add mushrooms, onions, bell peppers and garlic and sauté a few minutes until veggies become tender.
- Stir in spinach and cook an additional minute or two.
- Drain any grease.
- Add 4 cups spaghetti sauce, 1 cup Mozzarella cheese, Ricotta cheese, Italian seasoning, red pepper flakes, fennel seed and pepper.
- Stir to combine.
- Add cooked and drained gluten free pasta and stir again.
- Pour mixture into a greased 9×13” glass baking dish.
- Pour remaining 2 cups of spaghetti sauce over top of beef/pasta mixture.
- Sprinkle with Parmesan cheese, then remaining cup of Mozzarella cheese.
- Top with miniature pepperoni slices.
- Cover with foil and bake at 350° for about 30 minutes or until hot and bubbly.
- Remove foil and bake an additional 5-10 minutes, until cheese melts.
2 Comments
Kim | The Baking ChocolaTess
July 10, 2017 at 6:20 pm
I love those cute little pepperonis! Pasta is my weakness, besides chocolate of course! 🙂
Happy Monday!
Teresa
July 11, 2017 at 10:23 am
Hi, Kim. Yes, me too. I love pepperoni and this pasta is a real indulgence. 🙂