Pepperoni Pasta
Oh my goodness. Another fantastic pepperoni pizza type recipe! Pepperoni Pasta is a delicious layered casserole with rigatoni and cheese layers and a double-meat layer with ground beef and pepperoni. Not only that but this simple entree is actually easy to whip up too.
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I make up meals for my neighbor all the time. She has provided so much comfort and help after John’s stroke that I try to take opportunities to bless their family with food. Back in October she had a cancerous squamish cell carcinoma removed. I offered to bring them a meal afterwards. I made this entree and served it with my favorite Rapid Rise Italian Herb Bread, Winter Fruit Salad with Poppy Seed Dressing and a Strawberry Texas Sheet Cake. They never turn down one of my meals and they loved this one.
The pasta is gooey, cheesy and really wonderful comfort food if you enjoy Italian dishes. I know, I have a LOT of pepperoni pasta dishes throughout my blog. I can’t help it. I love them. 🙂 But Pepperoni Pasta is made differently and has great texture. I’m sure it will provide as much enjoyment for your family as it did for our neighbors. Bon Appetit!
Pepperoni Pasta is a delightful Italian main dish.
This is a great entree for company since almost everyone enjoys Italian dishes with pasta.
Having the large rigatoni noodles added a lot of texture to this fantastic dish.
Here’s what I did.
I used these ingredients.
Saute ground sirloin, green bell pepper, garlic and onions in a skillet.
Cook and stir until no pink remains in the beef. Drain any grease.
Add spaghetti sauce, drained mushrooms and pepperoni.
Stir to combine and heat through.
Meanwhile, cook pasta according to package directions and drain.
Spread half of the pepperoni sauce onto the bottom of a greased 9×13″ baking dish.
Spread half of the cooked, rigatoni noodles over top.
Sprinkle with half of the mozzarella cheese.
Sprinkle with half of the provolone cheese. It’s rare when I can find shredded provolone cheese. I usually have to buy it in slices and cut it down in strips.
Spoon remaining pepperoni sauce over top of cheeses.
Top with remaining rigatoni.
Sprinkle remaining mozzarella cheese over top of the rigatoni noodles.
Sprinkle remaining provolone cheese over top of the mozzarella layer.
Sprinkle parmesan cheese over top.
Bake at 400 degrees for 30-35 minutes. Remove from oven and sprinkle with Italian seasoning, if desired.
Pepperoni Pasta is kid friendly too.
You’ll enjoy every forkful of this tasty main dish.
If you like cheesy pasta dishes, you’ll love Pepperoni Pasta.
Here’s the recipe.
PEPPERONI PASTA
(Recipe adapted from Taste of Home, Ground Beef Cookbook)
Pepperoni Pasta
Equipment
- 1 large skillet
- 1 hamburger chopper to cut meat down in small pieces while frying
- 1 large stock pot with lid
- 1 colander
- 1 spatula
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 9x13" glass baking dish
- aluminum foil
Ingredients
- 1 lb. lean ground beef (I used ground sirloin)
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1 clove garlic minced
- 28 oz. jar spaghetti sauce (any kind)
- 4 oz. can mushroom stems and pieces drained
- 3 1/2 oz. pkg. pepperoni slices (I used 6 ounces)
- 8 oz. pkg. rotini pasta cooked and drained (I used rigatoni)
- 4 oz. Mozzarella cheese shredded
- 4 oz. Provolone cheese shredded
- 1/2 cup Parmesan cheese grated as desired (I used about 1/2 cup)
- 1 tbsp. Italian seasoning as desired
Instructions
- In a large skillet, brown beef, onion, green pepper and garlic over medium heat.
- Use a hamburger chopper to cut meat down in small pieces while frying.
- Cook until meat is no longer pink.
- Drain any grease.
- Add spaghetti sauce, mushrooms, pepperoni.
- Stir to combine.
- Remove from heat.
- Spray a 9x13” glass baking dish with cooking spray.
- Spread half of the meat sauce on bottom of baking dish.
- Top with half of the cooked rotini (or rigatoni).
- Sprinkle with ½ cup Mozzarella and ½ cup Provolone cheese.
- Repeat layers once.
- Sprinkle with Parmesan cheese.
- Bake, covered with foil at 400° for about 30-35 minutes or until mixture is bubbly around the edges and heated through.
- Sprinkle with Italian seasoning, if desired.
- Let stand 15 minutes before serving.
- Sprinkle additional parmesan cheese over top of individual servings, if desired.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Pepperoni Pasta will rev your engines!
This gooey, cheesy dish is comfort food extraordinaire!
Pepperoni Pasta is hearty, filling and completely satisfying.
Doesn’t Pepperoni Pasta look scrumptious?
You may also enjoy these delicious recipes.
Pepperoni Pasta
Equipment
- 1 large skillet
- 1 hamburger chopper to cut meat down in small pieces while frying
- 1 large stock pot with lid
- 1 colander
- 1 spatula
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 9×13" glass baking dish
- aluminum foil
Ingredients
- 1 lb. lean ground beef (I used ground sirloin)
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1 clove garlic minced
- 28 oz. jar spaghetti sauce (any kind)
- 4 oz. can mushroom stems and pieces drained
- 3 1/2 oz. pkg. pepperoni slices (I used 6 ounces)
- 8 oz. pkg. rotini pasta cooked and drained (I used rigatoni)
- 4 oz. Mozzarella cheese shredded
- 4 oz. Provolone cheese shredded
- 1/2 cup Parmesan cheese grated as desired (I used about 1/2 cup)
- 1 tbsp. Italian seasoning as desired
Instructions
- In a large skillet, brown beef, onion, green pepper and garlic over medium heat.
- Use a hamburger chopper to cut meat down in small pieces while frying.
- Cook until meat is no longer pink.
- Drain any grease.
- Add spaghetti sauce, mushrooms, pepperoni.
- Stir to combine.
- Remove from heat.
- Spray a 9×13” glass baking dish with cooking spray.
- Spread half of the meat sauce on bottom of baking dish.
- Top with half of the cooked rotini (or rigatoni).
- Sprinkle with ½ cup Mozzarella and ½ cup Provolone cheese.
- Repeat layers once.
- Sprinkle with Parmesan cheese.
- Bake, covered with foil at 400° for about 30-35 minutes or until mixture is bubbly around the edges and heated through.
- Sprinkle with Italian seasoning, if desired.
- Let stand 15 minutes before serving.
- Sprinkle additional parmesan cheese over top of individual servings, if desired.
4 Comments
SSSTik
March 6, 2023 at 3:48 pm
Well this looks delicious. I was looking for something new to try and I really think combining pepperoni and paste might just fit the bill. Thanks for sharing!
Teresa Ambra
March 6, 2023 at 7:59 pm
You’re welcome. This is fantastic.
Claire
December 31, 2020 at 2:26 pm
I made this and it was a hit! So good! I did use turkey pepperoni so there wouldn’t be as much grease created by the pepperoni and I always grate my own cheese so it melts better. This is a keeper, everyone loves it!
Teresa
January 4, 2021 at 5:15 am
Hi Claire. So glad you enjoyed the recipe. It’s so easy and delicious. 🙂