Pepperoni Pasta

Part lasagna, part spaghetti with meat sauce, this pepperoni pasta dish has a little bit of all things pasta. And while it does take a bit longer to prepare than a more basic pasta dish (about an hour, start to finish), this recipe makes for some seriously tasty leftovers. It’s heartier than some other pasta dishes, so we recommend serving it as the main course with complementary side dishes such as a leafy salad, light rolls and other favorite Italian-American sides.

Ingredients for Pepperoni Pasta

• Ground beef: Ground beef is the foundation of this dish. You can choose another ground meat or a mixture, if you prefer. Ground chicken, pork or turkey also work.
• Vegetables: You’ll be using chopped fresh onion and green pepper, along with minced garlic, to add a nice Italian flavor.
• Spaghetti sauce: Your favorite jarred spaghetti sauce (without meat) is easiest, or you can make your own marinara, if you’d like.
• Mushrooms: You’ll want to look for canned mushroom stems and pieces.
• Pepperoni: Pre-sliced pepperoni is easier, but you can also slice your own fave stick pepperoni.
• Pasta: Spiral or wagon wheel pasta are good choices, but any pasta shape you like will work here.
• Cheese: This recipe calls for part-skim mozzarella, shredded provolone and grated Parmesan cheese.

Directions

Step 1: Cook the beef 

In a large skillet, cook the beef, onion and green pepper over medium heat, stirring frequently, until the meat is no longer pink. Add the garlic, and cook for one minute longer. Drain the meat, while keeping all the ingredients in the skillet.

Step 2: Add the sauce and pepperoni

Return the pan to the stove, and add the spaghetti sauce, mushrooms and pepperoni.

Step 3: Compose the layers

Preheat the oven to 400°F. In a greased 13×9-inch baking dish, layer half the uncooked pasta and the meat mixture. Sprinkle on 1/2 cup each of the mozzarella and provolone. Repeat the layers, similar to creating a lasagna. Sprinkle the top with Parmesan cheese.

Step 4: Bake the pepperoni pasta

Bake the dish, uncovered, for 30 to 35 minutes, or until it’s heated through. Let the dish stand for 15 minutes before serving.

Pepperoni Pasta Variations

• Swap the meat: Substitute ground pork, chicken or turkey in place of the beef to make this a somewhat lighter meal.
• Add more veggies: Zucchini and chopped spinach would both be tasty additions to this pepperoni pasta bake.

How to Store Pepperoni Pasta

Store any leftovers in the baking dish you baked it in. Simply cover with foil wrap securely, and then place it in the fridge. Leftovers should be consumed within four days.

How do you reheat pasta with pepperoni?

There are a couple of ways to reheat pasta and pepperoni. You can take out small servings to reheat in the microwave, but if you prefer other methods, you have options. To bake it, reheat the entire foil-covered baking dish in the oven until it’s warmed through, about 20 minutes on low. You can also take a section and warm it in a skillet on the stovetop. You’ll want to use a bit of spaghetti sauce pooled on the bottom of the skillet to prevent sticking, as well as stirring frequently.

Pepperoni Pasta Tips

Why is my pasta still crunchy?

This recipe calls for uncooked pasta. If you’re having issues with pasta that’s still crunchy, you can lightly cook the pasta before adding it to the baking dish. Don’t cook it all the way, however, as you don’t want the final result to be too mushy.

Can I use gluten-free pasta?

Yes, you can use gluten-free pasta. Cooking time varies greatly with most gluten-free pastas, compared with typical regular pasta, so we do recommend cooking the gluten-free pasta before adding it.

What should I serve with pasta and pepperoni?

This is a hearty, heavier main dish. Serve it with a fresh green salad and your favorite homemade salad dressing, and a side of buttery, savory garlic rolls.