PEPPERONI PASTA BAKE
This "Pepperoni Pasta Bake" is simple, inexpensive, and always a crowd-pleaser!
Provided by Ali
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cook pasta in generously-salted water until al dente according to package instructions.
- While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
- Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
- Transfer the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
- Serve immediately.
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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 372 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 992mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
CREAMY SPINACH AND PEPPERONI BAKED PASTA
Fresh ricotta, asiago and pecorino lend a creamy touch to this baked rigatoni with sauteed pepperoni and homemade tomato sauce.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
PEPPERONI CASSEROLE
Spaghetti with a twist! Your standard spaghetti topped with a combination of mozzarella/cottage cheese and a layer of pepperoni to top it off. The sausage can be substituted with hamburger.
Provided by CKROPER
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a skillet over medium heat, cook the sausage until evenly brown.
- In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 693.5 calories, Carbohydrate 53.6 g, Cholesterol 85.8 mg, Fat 34 g, Fiber 3.6 g, Protein 41.1 g, SaturatedFat 14.3 g, Sodium 1732.1 mg, Sugar 7.9 g
PEPPERONI PASTA WITH LEMON AND GARLIC
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
- If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
- Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
- Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.
PEPPERONI 'N' TOMATO PASTA
A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. -Dawn Onuffer, Crestview, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.
Nutrition Facts :
MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)
If you watch Top Chef, you know who Mike Isabella is. He almost won Top Chef All-Stars recently, and he featured this recipe. The judges were over the top about it, and apparently he got a lot of requests for it. This was from Twitter, with no measurements specified. Then, I found the recipe posted at allthosethingsiloveblogspot and was ecstatic! According to Ron this was published in the "Newark Star-Ledger: This is it: The sauce chef Mike Isabella made for his "Top Chef All-Stars" main-course finale. It was praised to the skies by judge Gail Simmons. It will be on the menu at Isabella's new restaurant, Graffiato. Because it is boldly flavored, a little sauce goes a long way. The chef recommends serving it alongside roasted or grilled chicken." He served it on a braised pork shoulder. MAKE AHEAD: The sauce can be refrigerated for up to 3 days, or frozen for up to 3 months.
Provided by alligirl
Categories Pork
Time 1h10m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
- Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
- Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
- Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
- Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
- The pepperoni slices will be soft, with a deeper color.
- Remove from the heat.
- Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
- The sauce is ready to use. Or cool, cover and refrigerate or freeze.
- NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
- He also recomends using San Marzano tomatoes for this recipe.
QUICK PEPPERONI PASTA
Make and share this Quick Pepperoni Pasta recipe from Food.com.
Provided by Iron Bloomers
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta; set aside, keeping warm.
- In a large skillet melt margarine; sauté mushrooms and pepperoni. Drain off fat.
- Stir in spinach till wilted, about 1 minute.
- Add pasta, basil and lemon juice with 1/2 of the cheese.
- Toss together and serve sprinkled with remaining cheese.
Nutrition Facts : Calories 306.5, Fat 7.4, SaturatedFat 2.3, Cholesterol 6, Sodium 189.1, Carbohydrate 48.1, Fiber 3.9, Sugar 2.5, Protein 13.3
PEPPERONI PASTA BAKE
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.
Nutrition Facts : Calories 694 g, Fat 28 g, Fiber 3 g, Protein 39 g, SaturatedFat 14 g
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