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Pepperoni Pasta | Can't Stay Out of the Kitchen | easy layered #Italian #pasta dish. This one includes #pepperoni, #GroundBeef, #Parmesan, #mozzarella & #provolone cheeses. Great comfort food meal. #Rigatoni #PepperoniPasta

Pepperoni Pasta

Teresa Ambra
Pepperoni Pasta is a fantastic layered casserole that includes ground beef, pepperoni and three cheeses. It's gooey, delicious and perfect for company dinners because it's sure to please everyone. This kid-friendly casserole can be whipped up in under an hour. Plus, it's so delicious you'll find it requested for your dinner menu often. If you enjoy Italian dishes, this scrumptious entree will be a big hit at your home.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Beef Entree, Main Dish, Pasta, Pork Main Dish
Cuisine Italian
Servings 12
Calories 270 kcal

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-label]

Nutrition

Calories: 270kcalCarbohydrates: 21gProtein: 19gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 49mgSodium: 712mgPotassium: 479mgFiber: 3gSugar: 4gVitamin A: 527IUVitamin C: 13mgCalcium: 198mgIron: 3mg
Keyword beef, casserole, cheese, ground beef, main dish, mozzarella cheese, mushrooms, noodles, parmesan cheese, pasta, pepperoni
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