Creamy Pepperoni Ziti Recipes

PEPPERONI ZITI CASSEROLE

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Transfer to a large bowl. Add the 29-oz. can tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, pepper flakes and pepper. Drain pasta; fold into turkey mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Combine the water and remaining tomato sauce; pour over pasta mixture. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Top with pepperoni. , Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.

CREAMY BAKED ZITI

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
• Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
• Bake 20 min. or until heated through.

CREAMY PEPPERONI ZITI

Steps:

• Cook pasta according to package directions; drain. In a large bowl, combine the pasta, soup, mozzarella cheese, pepperoni, onion, mushrooms, green pepper, tomato, cream, broth and seasonings., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

PEPPERONI BAKED ZITI

Steps:

• Preheat your oven to 350 degrees. Boil your pasta in salted water; cook it about 80% done, so if the box says 10 minutes boil for only 8 minutes. Drain and set the pasta aside. In a large pot sauté about three quarters of the halved pepperoni until it renders out most of its fat, if you have a lot of fat in the pan drain off the majority of it.
• Add in the diced onion and garlic. Cook the onion until it is starting to become transparent, then add in the crushed tomatoes with all the liquid in the can. Cook for about five more minutes before you add in the meat sauce. Use the red wine to make the sauce the right thickness. Turn down the heat and leave the sauce on the stove while you make the cheese filling.
• In a bowl mix the ricotta and most of the mozzarella cheese together with either the egg & Italian spices or the pesto. Add a good bit ground black pepper too. You may want to taste the cheese mixture and adjust the flavoring as you desire, I especially recommend adding extra pesto if the cheese is not tasting really flavorful.
• Now it's time to assemble, don't' forget to spray that ziti pan with non-stick spray. Baked ziti is free form lasagna; just throw it all in there until it looks good. I start with a big scoop of sauce then alternate "layers" of pasta, cheese mixture and more sauce until the pan is full. Then top it all off with the remaining shredded cheese and a layer of the uncooked pepperoni. Bake in a 350 degree oven until the top browns and the edges are bubbling, about 30-45 minutes. If you are concerned that it's not cooked through put a meat thermometer in the middle and get the exact temperature, about 160F is what you are looking for. Allow the pasta to rest for at least ten minutes before you scoop some out, top with extra parmesan as desired.

CREAMY BAKED ZITI

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt. Remove pasta from pan; drain.
• Add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is completely melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
• Layer half the pasta mixture in 13x9-inch baking dish sprayed with cooking spray; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella; sprinkle with Parmesan.
• Bake 20 min. or until heated through.

ZITI PEPPERONI CASSEROLE

Steps:

• Set aside some of the cheeses for topping the casserole.
• Mix remaining ingredients in a large bowl.
• Spoon into a 13x9 baking dish.
• Top with remaining cheese.
• Bake at 375º for 40 minutes or until lightly browned on top.
• To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

CREAMY PEPPERONI ZITI RECIPE

Steps:

• Cook pasta according to package directions; drain. In a large bowl, combine the pasta, soup, mozzarella cheese, pepperoni, onion, mushrooms, green pepper, tomato, cream, broth and seasonings.
• Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
• Yield: 9 servings.
• Originally published as Creamy Pepperoni Ziti in Taste of Home
• Nutritional Facts
• cup equals 340 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 696 mg sodium, 43 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 3 starch, 1 high-fat meat, 1/2 fat.
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