Pepperoni and Cheese Pasta
Like pepperoni pizza, in pasta form! This tender pasta is tossed with herby tomato sauce, smoky pepperoni, and two types cheese and then baked in a casserole dish under more cheese! Easy, mouth-watering, and great for every member of the family!
The perfect dish for a busy night! This dish comes together so quickly! You simply cook some pasta, toss it with sauce, cheese, and pepperoni and bake for 20 minutes. You can easily have dinner on the table in under 45 minutes. And if you have picky eaters, this will be your new go-to recipe!
What type of pasta should you use? Any pasta shape works, so choose what you have on hand. I used penne, but you can use rigatoni, bowties, elbow macaroni, fusilli, and gemelli. You can even use orzo or broken up pieces of spaghetti!
What type of pepperoni should you use? You can use your favorite brand, and favorite type of slice (from rounds used on pizza, to sandwich slices, to charcuterie-sliced). I used Margherita charcuterie cuts sliced pepperoni. If you’re using sandwich-style pepperoni, I suggest you halve the rounds.
Feel free to add vegetables for a heartier meal! Vegetables would be an awesome addition to this casserole, especially if it will encourage your little ones to eat them! Great additions include peas, broccoli, green beans, baby spinach leaves, cauliflower, and asparagus.
What should you serve with your pepperoni and cheese pasta? I suggest a nice mixed green salad and crusty Italian bread! You can also serve the dish with steamed broccoli, asparagus, green beans, or mixed vegetables.
Pepperoni and Cheese Pasta
Ingredients
- 1 pound pasta of choice, I used penne
- 28- ounce can tomato sauce, or two 14-ounce cans
- 4 ounces pepperoni slices, I used Margherita Charcuterie Cuts Uncured Pepperoni
- 1 teaspoon Italian herb seasoning
- Salt and freshly ground black pepper
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated parmesan cheese, plus more for serving
- Crushed red pepper flakes for serving
Instructions
- Preheat the oven to 350 degrees.
- Cook the pasta according to the package directions. Drain and return the pasta to the pot.
- Fold in the tomato sauce, pepperoni, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Fold in 1 1/2 cups of the mozzarella cheese and 1/4 cup of parmesan cheese.
- Transfer the mixture to a baking dish and top with the remaining 1/2 cup of mozzarella cheese.
- Bake, uncovered, for 20 minutes, until the cheese is golden and the sauce is bubbly.
- Top with red pepper flakes and serve with extra parmesan cheese on the side.