Pepperoni Spaghetti Cakes Food

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.

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 PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

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 SPAGHETTI

Steps:

• Cook pepperoni in a large skillet until edges curl.
• Add onion and green pepper;cook until vegetables are crisp-tender.
• In a large bowl,toss together spaghetti,cheeses,tomato and spices;add to skillet.
• Heat through.
• Sprinkle with additional parmesan cheese.

PEPPERONI SPAGHETTI BAKE

Steps:

• Preheat oven to 375°F Spray 13x9-inch glass baking dish with cooking spray. Combine baking mix and milk in medium bowl; stir until soft dough forms.
• Drop dough by spoonfuls on bottom of baking dish (will not completely cover bottom). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup cheese. Top with remaining can spaghetti and meatballs, remaining 1/4 cup cheese and pepperoni.
• Bake 20 to 25 minutes or until dough is done in centers and browned.

PEPPERONI SPAGHETTI CAKES

Steps:

• In a large saucepan of boiling salted water cook the spaghetti until it is al dente and drain it well. While the spaghetti is cooking, in a bowl toss together the pepperoni, the bell pepper, the Parmesan, the sliced scallion greens, the garlic, and salt and pepper to taste. Toss the spaghetti with the mixture, add the egg, and toss the mixture well.
• In a non-stick skillet measuring 6 inches across the bottom heat 1/2 teaspoon of the oil over moderate heat until it is hot but not smoking, add half the spaghetti mixture, pressing it evenly, and cook the spaghetti cake for 3 minutes, or until the underside is golden. Turn the spaghetti cake, cook it for 3 minutes more, or until the underside is golden, and transfer it to a plate. Make a second spaghetti cake in the same manner with the remaining 1/2 teaspoon oil and spaghetti mixture and transfer it to another plate. Keeping 1/2 inch of one end of each scallion green piece intact, make lengthwise cuts to form brushes. Spoon a dollop of the sour cream onto each spaghetti cake and arrange the scallion brushes on the cakes.