Pepperoni Pizza Pasta | What’s Cookin’ Italian Style Cuisine

This hearty casserole combines tender pasta, pepperoni, rich tomato sauce, plenty of melted cheese, and can be customized to your favorite pizza toppings, all in one delicious dish.

The recipe truly is adaptable to making dressing for your pasta with any favorite pizza toppings, and the sauce can be changed however your family prefers very easily.

If you’re a pepperoni pizza fan, try our recipe casserole for Chicken Pepperoni and Potato Casserole, Mom’s delicious Italian Stromboli, and our Deep Dish Chicago Style Pepperoni Pizza.

Why You Will Love This Pepperoni Pizza Pasta

• Two favorites in one: Pizza flavors and pasta make the ultimate comfort-food combination.
• Easy to customize: Add your favorite pizza toppings or use whatever you have in the refrigerator.
• Family-friendly: Even picky eaters can choose the toppings they love.
• Great for leftovers: The flavors are even better the next day.
• Easy weeknight meal: Most of the preparation can be done ahead of time.

Other Topping Ideas

• any toppings you would put on pizza: onions, sautéed mushrooms, anchovies, eggplant, zucchini slices, broccoli, spinach, bell peppers, or hot peppers
• scallops, shrimp, crab, tuna fish, salmon, or any kind of seafood you like
• cooked pork tenderloin
• cooked steak
• cooked lamb meat
• rotisserie chicken or roasted chicken breast boneless make a chicken Parmesan pasta casserole
• pineapple and ham lover’s delight (layers with Swiss cheese)

Pasta Suggestions

1. rigatoni
2. bowties
3. mostaccioli
4. fusilli
5. seashells
6. layered with ravioli

Serving Ideas for Pepperoni Pasta Dinner

Pasta Dinner takes the familiar flavors of a classic pizza and combines them with pasta in a hearty baked casserole.

The tomato sauce keeps the pasta moist, while mozzarella and Parmesan create a golden, cheesy topping.

Sop up the sauce with garlic bread, garlic knots, bread sticks, or cheesy bread. Serve with a side salad, roasted vegetables, or steamed broccoli.

Tips for Making Pepperoni Pizza Pasta

• Don’t overcook the pasta. Cook it just until al dente because it will continue cooking in the oven.
• Use your favorite pasta shape. Penne, rotini, ziti, rigatoni, and bow ties all work beautifully.
  Make it ahead.
• Assemble the casserole, cover it, and refrigerate until you’re ready to bake. Add a few extra minutes to the baking time if starting from cold.
• Make it extra cheesy. Add a layer of provolone or use a combination of mozzarella, Parmesan, and cheddar.
• Watch the salt. Pepperoni, sausage, Parmesan, and prepared sauce can all contain quite a bit of salt, so taste the sauce before adding additional seasoning.
• Save time: use a bottled jar sauce
• Make a full meat lovers pasta by adding loose sausage, pepperoni, bacon or ham
• Use only vine-ripened tomatoes for best results
• Add mushrooms or other vegetables in the sauce you would use on the pizza
• Use any turkey pepperoni instead of regular
• For a healthier version, just use a low-carb pasta or whole wheat

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Questions and Answers When Making Pepperoni Pizza Pasta

• Can I make Pizza Pasta ahead of time? Absolutely. Assemble the casserole up to a day ahead, cover, and refrigerate. Bake when ready to serve.
• Can I use leftover pasta? Yes. Leftover cooked pasta works perfectly in this recipe. Just make sure it isn’t overly soft before combining it with the sauce.
• Can I freeze Pizza Pasta? Yes. Let the casserole cool completely, cover it tightly, and freeze. Thaw it in the refrigerator before reheating for the best texture.
• Can I make this without meat? Definitely, leave out the meat and add extra vegetables such as mushrooms, peppers, onions, spinach, or olives.

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American, Italian, French

Yield: 6

Author: Claudia Lamascolo

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Pepperoni Pizza Pasta

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

This is an Italian American 25 minute pasta dish made with a pepperoni sauce and loaded with mozzarella melted cheese to replicate a pepperoni pizza.

Ingredients

• 1 lb. penne pasta
• 3 tablespoons olive oil
• 1 green pepper cleaned and sliced in half or diced fine
• Note:  ( I  keep the peppers large to remove them after the sauce simmers, just for taste not on the pasta that’s your preference dice if you like peppers on pizza.)
• 2 cloves garlic
• 28 – ounces crushed tomatoes with 1/2 cup water (or red dry wine) added to the pot
• 1 teaspoon dried basil
• 1 teaspoon Italian chopped parsley fresh or dried
• 1 teaspoon dried oregano
• 1 1/2  cup of sliced or cubed stick pepperoni (save the 1/2 cup for the top of the pasta)
• salt and pepper to taste
• 2 cups of more shredded mozzarella cheese
• Garnish red hot pepper flakes
• 2 tablespoons freshly chopped. basil
• Pecorino Romano Cheese grated

Instructions

1. Cook the pasta to package instructions drain leaving a little pasta water to keep it from sticking with two tablespoon olive oil. Set aside.
2. In a medium-sized saucepan, add the garlic and peppers and saute until fragrant.
3. Note: unless you’re a huge pepper fan, you can leave them in the sauce or remove them. I put them in for flavors and remove them when the sauce is cooked.
4. Pour the crushed tomatoes into the pan with water and add 1  cup the pepperoni salt, pepper, oregano,  basil, and parsley.
5. Cook 25 minutes on low heat.
6. Spray your casserole dish with cooking spray.
7. Pour the pasta into the dish, added some shredded mozzarella and a little grated cheese.
8. Add the sauce on top.
9. Sprinkle with mozzarella and add the rest of the pepperoni to the top.
10. Broil on high until mozzarella browns around 5 minutes but watch this carefully.
11. Garnish with basil, grated cheese, and red pepper flakes.

Sodium (milligrams)

924.87

https://www.whatscookinitalianstylecuisine.com/2021/02/pepperoni-pizza-pasta.html

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