Go Back
–+ servings

Pepperoni Penne Casserole

Teresa Ambra
Pepperoni Penne Casserole will knock your socks off! This fabulous pasta dish includes beef, pepperoni, three cheeses, spinach, mushrooms, bell peppers and gluten free penne pasta. Perfect for family or company dinners. Because it makes a lot, it's terrific for leftovers and lunches. If you enjoy Italian entrees, this one should be in your monthly repertoire. Make it gluten free, or not, depending on your preference.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Pasta
Cuisine Italian
Servings 15
Calories 220 kcal

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
  • 2 24-oz. jars spaghetti sauce (your favorite)
  • 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. pepper
  • 1/2 to 2/3 cup parmesan cheese grated
  • 2.5 oz. miniature sliced pepperoni (I used 5-oz. but you may find this too much)

Instructions
 

  • Cook pasta according to package directions.
  • Meanwhile, brown beef in a large Dutch oven.
  • If necessary, add a tablespoon or two of olive oil.
  • 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

NOTE: While I used about 5-ounces of pepperoni, that was probably a little bit overkill! If you use this much pepperoni you may have to pat dry the top of the casserole to remove excess grease.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 220kcalCarbohydrates: 12gProtein: 22gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 59mgSodium: 345mgPotassium: 113mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 13.2mgCalcium: 130mgIron: 2.2mg
Keyword beef, gluten free, ground beef, main dish, mozzarella cheese, noodles, pasta, pepperoni, spinach
Tried this recipe?Let us know how it was!