Pepperoni Pasta And Vegetable Casserole Food

4-INGREDIENT DUMP AND BAKE PIZZA CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
• In the prepared baking dish (or in a separate bowl), stir together uncooked pasta, marinara sauce, water, about ¾ of the package of pepperoni, and salt. Cover tightly with aluminum foil and bake for 25 minutes.
• Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
• Sprinkle mozzarella over the top and place remaining pepperoni slices on top of the cheese. Return the dish to the oven and bake, uncovered, for about 5-10 more minutes (or until cheese is melted and pasta is tender).
• Garnish with optional grated Parmesan cheese and fresh herbs, if desired

PIZZA PASTA CASSEROLE

Steps:

• Preheat broiler to high and spray a 9×13-inch baking or casserole dish with cooking spray; set aside.
• To a stockpot, cook the pasta according to the manufacturer's directions; drain and set aside.
• While the pasta cooks, to a Dutch oven or other large pot, add the olive oil, onion, and cook over medium-high heat for about 4 to 5 minutes, or until the onion begins to soften; stir occasionally.
• Add the beef, evenly sprinkle with the oregano, salt, pepper, and crumble beef as it cooks to encourage even cooking; stir frequently.
• After the beef is cooked through, add the pizza sauce, cooked pasta, and stir very well to combine.
• Transfer mixture to the prepared casserole dish, evenly top with the cheese, pepperoni, and broil for about 3 minutes, or until cheese has melted or is as browned as desired. Watch it very closely because cheese can burn extremely quickly under the broiler, sometimes in a matter of 15 seconds.
• Optionally garnish with fresh parsley and serve immediately.

PEPPERONI PASTA

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.

PEPPERONI PIZZA PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown the sausage, drain and then add the onion, green peppers and garlic; saute until the onions are translucent.
• In a large bowl combine the meat mixture, sauce, noodles and 1/4 cup Parmesan cheese; mix until combined.
• Grease a 9x13- inch dish with non-stick cooking spray.
• Add the noodle mixture.
• Top with shredded cheese and then pepperoni.
• Sprinkle with remaining Parmesan cheese and Oregano.
• Bake for 20 mins or until heated through and cheese is melted.

PEPPERONI PENNE

Steps:

• Cook the penne according to the package directions.
• In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
• Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
• Add the drained pasta and toss, garnish with parmesan cheese.

CROWD-PLEASING VEGETABLE CASSEROLE

Steps:

• Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish.
• Bake at 400 degrees F for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the cheese and remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

PEPPERONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a skillet over medium heat, cook the sausage until evenly brown.
• In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
• Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

PEPPERONI PENNE CASSEROLE

Steps:

• Cook pasta according to package directions.
• Meanwhile, brown beef in a large Dutch oven.
• If necessary, add a tablespoon or two of olive oil.
• Brown beef, then add mushrooms, onions, bell peppers and garlic and sauté a few minutes until veggies become tender.
• Stir in spinach and cook an additional minute or two.
• Drain any grease.
• Add 4 cups spaghetti sauce, 1 cup mozzarella cheese, ricotta cheese, Italian seasoning, red pepper flakes, fennel seed and pepper.
• Stir to combine.
• Add cooked and drained gluten free pasta and stir again.
• Pour mixture into a greased 9x13" glass baking dish.
• Pour remaining 2 cups of spaghetti sauce over top of beef/pasta mixture.
• Sprinkle with parmesan cheese, then remaining cup of mozzarella cheese.
• Top with miniature pepperoni slices.
• Cover with foil and bake at 350° for about 30 minutes or until hot and bubbly.
• Remove foil and bake an additional 5-10 minutes, until cheese melts.

PEPPERONI PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain and place in a large bowl. Add mushrooms, pepperoni, green pepper and onion. Stir in spaghetti sauce, tomato sauce, tomato paste and cheddar cheese., Transfer to a greased 3-qt. baking dish. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted.

27 BEST PASTA CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pasta casserole in 30 minutes or less!

PEPPERONI AND PASTA ALFREDO

Steps:

• Preheat oven to 350 degrees.
• In large dutch oven heat olive oil & 2 tbsp butter over medium heat.
• Add mushrooms, onion, celery, green pepper, yellow pepper, red bell pepper and garlic.
• Saute on medium heat about 30 minutes or until vegetables are soft and transparent and mushroom are cooked through.
• Add salt and pepper to taste and cayenne pepper.
• Add white wine, worchestershire sauce and pepperoni and saute for approximately 15 minutes.
• Add peas and cook another 5 minutes.
• Remove from heat and set aside.
• Cook pasta just to al dente stage then drain and set aside.
• Prepare sauce mix with milk and butter according to package directions.
• Add basil, oregano and thyme, mixing well.
• Add mozzarella cheese to sauce mix and stir well until cheese is melted.
• Toss pasta in reserved vegetable mixture in dutch oven, being careful not to break up pasta.
• Add cream sauce to pasta mixture and stir until pasta is coated again being careful not to break up pasta.
• If more sauce is needed add 3 tbsp milk or heavy cream.
• Pour into 9x13 baking dish and top with grated parmesean cheese.
• Bake covered at 350 degrees for 30 minutes or until cheese is melted and bubbly around sides.

PEPPERONI, PASTA, AND VEGETABLE CASSEROLE

Steps:

• Preheat the broiler.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente. Drain.
• Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure "8", making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper.
• Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through.
• Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve.

QUICK PEPPERONI PASTA

Steps:

• Cook and drain pasta; set aside, keeping warm.
• In a large skillet melt margarine; sauté mushrooms and pepperoni. Drain off fat.
• Stir in spinach till wilted, about 1 minute.
• Add pasta, basil and lemon juice with 1/2 of the cheese.
• Toss together and serve sprinkled with remaining cheese.