Pepperoni Pasta Bake Recipe

When I was in college, one of my roomies showed me the beauty of a “Pepperoni Pasta Bake.”

We were always on a quest to discover how to prepare food that would serve four people for less than $15. And, I have to confess, we were pretty inventive! However, our dishes tended to be based around pasta, and this basic supper was our favorite.

All of the deliciousness of pepperoni “pizza” tastes packed into a delicious and easy pasta bake. We’d generally use pasta, pepperoni, Mozzarella cheese, and great marinara sauce. There are several modifications to make. You may instead use turkey pepperoni, whole-wheat pasta, and part-skim Mozzarella for a “healthier” option. You may also add additional toppings for a more well-balanced version (I like using mushrooms, green peppers, onions, and broccoli). But when I want a more purist form of the classic college dinner, at least I add some sauteed garlic, onions, and extra seasonings to boost things up a little but stay true to our memories.

However, regardless of how you create it, it may still be had for less than $15 and will almost certainly be a hit with the crowd.

Ingredients

  • One lb. dry pasta of your choice
  • 1 Tbsp. olive oil
  • 1/2 tsp. dried oregano
  • half a white onion, finely diced
  • Four cloves of garlic, minced
  • 2 cups marinara sauce
  • 2 cups shredded Mozzarella cheese, divided
  • 1 (15 oz.) can of diced tomatoes, drained
  • 1/2 cup Parmesan cheese
  • about 30 pepperonis, sliced into halves
  • optional toppings: chopped fresh basil or Italian parsley, shaved Parmesan cheese

Instructions

  1. Preheat the oven to 375 degrees.
  2. Cook pasta in a large quantity of salted water until all the water is absorbed, as directed on the package.
  3. Meanwhile, warm the olive oil in a pan over medium-high heat when the pasta is cooking. Add finely diced onion and saute for 5 minutes, until it is cooked and translucent. Stir in the garlic and oregano and cook for 1 minute more, stir frequently until the garlic becomes fragrant. Remove from heat.
  4. Drain the water and return the pasta to the pot once it’s done cooking. Add the garlic/onion mixture, diced tomatoes, marinara sauce, Mozzarella cheese (reserve a little amount of the cheese for topping), Parmesan cheese, and pepperoni. Toss until well combined.
  5. Transfer the cooked pasta into a greased baking dish and top with the remaining Mozzarella cheese. Bake for about 20-25 minutes, or until the cheese is melted and begins to brown at the edges.
  6. Serve while still hot.

FAQs

How many calories are per serving?

Per serving(340g): 600 calories; protein 31g; carbohydrates 62g; fat 28g

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