Pepperoni Pasta Casserole Recipes

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PEPPERONI CASSEROLE



Pepperoni Casserole image

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

1 (16 ounce) package uncooked rotini pasta
1 pound ground Italian sausage
1 (16 ounce) jar pasta sauce
2 (12 ounce) containers cottage cheese
1 (2.25 ounce) can sliced black olives
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

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 BAKE



Pepperoni Pasta Bake image

Here's my homemade version of a family-favorite Italian restaurant entree. For a change of pace, I substitute hamburger for pepperoni, add Italian seasonings and use a mix of fun pasta shapes including rotini and corkscrew.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

3 cups uncooked wagon wheel or spiral pasta
1 can (4 ounces) mushroom stems and pieces, undrained
1 package (3-1/2 ounces) sliced pepperoni, quartered
3/4 cup chopped green pepper
1 medium onion, chopped
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup shredded cheddar cheese
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions; drain and place in a large bowl. Add mushrooms, pepperoni, green pepper and onion. Stir in spaghetti sauce, tomato sauce, tomato paste and cheddar cheese., Transfer to a greased 3-qt. baking dish. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted.

Nutrition Facts : Calories 494 calories, Fat 24g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 1155mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 23g protein.

PASTA CASSEROLE



Pasta Casserole image

A pasta casserole made with red sauce, ground beef, onions, bell pepper, pepperoni, and cheese.

Provided by Macy

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 15

Number Of Ingredients 7

16 ounces dry fusilli/spiral pasta
1 ½ pounds lean ground beef
2 green bell peppers, chopped
1 large onion, chopped
48 ounces canned tomato sauce
4 ounces pepperoni sausage, sliced
2 cups shredded Italian cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain.
  • Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
  • Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 29.2 g, Cholesterol 47.1 mg, Fat 14.6 g, Fiber 2.6 g, Protein 18.6 g, SaturatedFat 6.4 g, Sodium 750.6 mg, Sugar 5.5 g

PEPPERONI CASSEROLE



Pepperoni Casserole image

Pizza taste without the takeout? Believe it! With great pepperoni flavor, this recipe will give the whole family an easy alternative on pizza night. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups uncooked elbow macaroni
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon Italian seasoning
1-1/2 cups pizza sauce
2 cups shredded part-skim mozzarella cheese
30 slices pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Preheat oven to 375°. Cook macaroni according to package directions; drain. Stir in eggs, Parmesan cheese, sour cream and Italian seasoning. Transfer to a greased 11x7-in. baking dish. Bake 10 minutes. , Spread with pizza sauce. Sprinkle with mozzarella cheese; top with pepperoni and olives. Bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 316 calories, Fat 18g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 808mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

PIZZA PASTA CASSEROLE



Pizza Pasta Casserole image

EASY, ready in 20 minutes, and for times when you want BOTH pizza AND pasta!! Ground beef, pepperoni, and oodles of cheese make this pizza casserole pure COMFORT FOOD! Feeds a crowd!!

Provided by Averie Sunshine

Categories     Pasta

Time 20m

Number Of Ingredients 11

1 pound rotini pasta, cooked and drained (ziti, small or medium shells, or another small-shaped pasta may be substituted)
2 tablespoons olive oil
1 large sweet Vidalia onion, diced small
1 pound lean ground beef
1 teaspoon oregano
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 cups pizza or marina sauce
16 ounces shredded mozzarella cheese
24 pepperoni
fresh parsley, optional for garnishing

Steps:

  • Preheat broiler to high and spray a 9×13-inch baking or casserole dish with cooking spray; set aside.
  • To a stockpot, cook the pasta according to the manufacturer's directions; drain and set aside.
  • While the pasta cooks, to a Dutch oven or other large pot, add the olive oil, onion, and cook over medium-high heat for about 4 to 5 minutes, or until the onion begins to soften; stir occasionally.
  • Add the beef, evenly sprinkle with the oregano, salt, pepper, and crumble beef as it cooks to encourage even cooking; stir frequently.
  • After the beef is cooked through, add the pizza sauce, cooked pasta, and stir very well to combine.
  • Transfer mixture to the prepared casserole dish, evenly top with the cheese, pepperoni, and broil for about 3 minutes, or until cheese has melted or is as browned as desired. Watch it very closely because cheese can burn extremely quickly under the broiler, sometimes in a matter of 15 seconds.
  • Optionally garnish with fresh parsley and serve immediately.

Nutrition Facts : Calories 626 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 41 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1211 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

PEPPERONI AND CHEESE CASSEROLE



Pepperoni and Cheese Casserole image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Canola oil
Kosher salt
One 1-pound box rotini pasta
1 medium onion, chopped
1 medium zucchini, chopped
1 tablespoon chopped garlic
One 6-ounce package sliced pepperoni, roughly chopped
One 28-ounce can chopped tomatoes
6 fresh basil leaves, chopped
Freshly ground black pepper
1 cup shredded mozzarella
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.
  • Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through.
  • Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.
  • Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.

PEPPERONI PIZZA PASTA CASSEROLE



Pepperoni Pizza Pasta Casserole image

Provided by Liz Kelsay

Time 30m

Number Of Ingredients 10

1 lb sausage (browned and drained)
1 16 ounce box pasta (shape of your choice) cooked al dente (instructions should be on box) and drained
2 14 oz jars pizza sauce
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1 teaspoon garlic (minced)
1/2 cup Parmesan cheese (divided)
2 cups pizza blend shredded cheese
1 6 ounce package pepperoni
Oregano (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Brown the sausage, drain and then add the onion, green peppers and garlic; saute until the onions are translucent.
  • In a large bowl combine the meat mixture, sauce, noodles and 1/4 cup Parmesan cheese; mix until combined.
  • Grease a 9x13- inch dish with non-stick cooking spray.
  • Add the noodle mixture.
  • Top with shredded cheese and then pepperoni.
  • Sprinkle with remaining Parmesan cheese and Oregano.
  • Bake for 20 mins or until heated through and cheese is melted.

PEPPERONI PIZZA PASTA CASSEROLE RECIPE



Pepperoni Pizza Pasta Casserole Recipe image

Like baked ziti crossed with pepperoni pizza, this Pepperoni Pizza Pasta Casserole is so hearty, satisfying, and filling. It's a crowd-pleaser, and conveniently feeds a crowd! We love this Pepperoni Pizza Pasta Casserole for weekend treat meals.

Provided by Sarah @ The Gold Lining Girl

Categories     Dinner/entree

Time 1h15m

Number Of Ingredients 14

1 - 16 oz. box spiral pasta
2 tbsp. butter
2 lbs. ground sirloin
1 large onion (chopped)
3 cloves garlic (minced)
2 - 15 oz. cans pizza sauce or pasta sauce
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
2 eggs
1 - 15 oz. container ricotta cheese
1 c. milk
1/2 c. grated or shredded Parmesan cheese
2 c. shredded mozzarella cheese
1 - 6 oz. package sliced pepperoni

Steps:

  • Cook the pasta according to the directions on the box, and drain.
  • Meanwhile, in a Dutch oven over medium heat, combine the butter, sirloin, onion, and garlic.
  • Cook and stir until meat is browned. Drain any liquid from the pan.
  • Add the pizza sauce, garlic salt, and Italian seasoning.
  • Remove from heat, and set aside.
  • In a large bowl, stir together eggs, ricotta cheese, milk, and Parmesan cheese.
  • Add the pasta to the egg and cheese mixture, and stir gently to coat.
  • Transfer the pasta to a lightly greased 3-quart baking dish or 9x13-inch baking dish.
  • Spoon the beef and sauce mixture evenly over the pasta.
  • Scatter half the pepperoni slices over the beef mixture.
  • Sprinkle evenly with mozzarella cheese.
  • Scatter remaining pepperoni slices over the mozzarella cheese.
  • Cover with aluminum foil and bake at 350 degrees for 20 minutes.
  • Remove foil and continue baking for another 20-30 minutes, or until cheese is melted and golden.
  • Cut and serve.

PEPPERONI PIZZA PASTA BAKE (EASY PIZZA CASSEROLE)



Pepperoni Pizza Pasta Bake (Easy Pizza Casserole) image

Try my delicious pepperoni pizza pasta bake for an easy dinner! This pizza casserole has pepperoni, sausage, and gooey cheese the whole family will love!

Provided by Kindly Unspoken

Categories     Dinner

Time 25m

Number Of Ingredients 11

1 lb ground Italian sausage (or ground beef)
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Italian Seasoning (plus additional on top)
1 24 oz jar spaghetti sauce
1 8 oz package of spiral rotini pasta, cooked and drained
2 cups freshly shredded mozzarella cheese (or 1 8 oz package)
1/4 cup shredded parmesan cheese
Pepperoni Slices (18-20, cut into quarters)

Steps:

  • Preheat oven to 350 degrees and in a large skillet cook the ground Italian sausage (or ground beef) over medium heat until fully cooked. Drain the meat and place back in the skillet. Season with salt, pepper, onion powder, garlic powder, and Italian seasoning, and top with spaghetti sauce. Stir until combined and remove from heat.
  • While the ground sausage is cooking, boil the rotini noodles in a pot according to package directions. Once fully cooked, drain the pasta and add to the ground sausage mixture. Stir until evenly combined.
  • Next, transfer the noodles and ground sausage mixture to a greased 13 x 9 baking dish. Sprinkle with shredded mozzarella cheese, diced pepperoni that has been cut into quarters, and top with shredded parmesan cheese. If desired, add an additional sprinkling of Italian seasoning.
  • Bake the pizza casserole uncovered in the oven at 350 degrees for 10 minutes or until the cheese has melted and the top is a light, golden brown.
  • Let cool for 10 minutes and then enjoy!

PEPPERONI, PASTA, AND VEGETABLE CASSEROLE



Pepperoni, Pasta, and Vegetable Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter (1/2 stick)
1/3 cup all-purpose flour
3 cups milk
1/4 cup cream cheese
1 teaspoon Worcestershire sauce
1 pinch ground nutmeg
Freshly ground black pepper
2 cups grated Monterey Jack (about 7 ounces)
1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked
1 (10-ounce) bag frozen peas
8 ounces pepperoni, diced

Steps:

  • Preheat the broiler.
  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente. Drain.
  • Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure "8", making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper.
  • Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through.
  • Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve.

4-INGREDIENT DUMP AND BAKE PIZZA CASSEROLE



4-Ingredient Dump and Bake Pizza Casserole image

Family-friendly dinners don't get much easier than this 4-Ingredient Dump and Bake Pizza Casserole! There's no need to boil the pasta ahead of time, since all of the ingredients cook together in one dish!

Provided by Blair Lonergan

Categories     Dinner

Time 40m

Number Of Ingredients 7

1 (16 ounce) package uncooked elbow pasta
3 cups (about 25.5 ounces) marinara sauce
3 cups water
1 (5 ounce) package mini pepperoni, divided ((or substitute with regular or turkey pepperoni, chopped))
1 teaspoon salt
1 cup shredded mozzarella
Optional: Parmesan cheese and fresh chopped parsley or basil, for garnish

Steps:

  • Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
  • In the prepared baking dish (or in a separate bowl), stir together uncooked pasta, marinara sauce, water, about ¾ of the package of pepperoni, and salt. Cover tightly with aluminum foil and bake for 25 minutes.
  • Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
  • Sprinkle mozzarella over the top and place remaining pepperoni slices on top of the cheese. Return the dish to the oven and bake, uncovered, for about 5-10 more minutes (or until cheese is melted and pasta is tender).
  • Garnish with optional grated Parmesan cheese and fresh herbs, if desired

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 361 kcal, Carbohydrate 47 g, Protein 15 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 1180 mg, Fiber 3 g, Sugar 5 g

PEPPERONI PASTA CASSEROLE



Pepperoni Pasta Casserole image

This is a simple, easy to make recipe with things I usually have on hand. I made this for my boyfriend and our room mate one day and they loved it, and I hope you and your family does as well

Provided by Miss Tinkerbell

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces pasta, your choice cooked and drained
32 ounces pasta sauce
20 slices pepperoni (add more or less depending on your preference)
1 lb cottage cheese (substitute with ricotta if you prefer)
8 ounces sliced mushrooms
1 cup of shredded cheese
green pepper (optional)
onion (optional)

Steps:

  • Mix ingredients in a mixing bowl.
  • Transfer to a casserole dish.
  • Top with a few slices of pepperoni, shredded cheese, and parmesan cheese (optional).
  • Bake on 350 for 30 minutes.

Nutrition Facts : Calories 913.5, Fat 25, SaturatedFat 9.9, Cholesterol 53.1, Sodium 1916, Carbohydrate 128.5, Fiber 10.9, Sugar 29.9, Protein 41.7

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