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!

Course Main Course

Cuisine American, Italian

Keyword easy pasta dish, pasta with pepperoni, pepperoni and cheese

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 807kcal

Author Robin Miller

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.

Nutrition