Best Baked Macaroni With Pepperoni Recipes

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PEPPERONI MACARONI



Pepperoni Macaroni image

An everyday pasta bake gets jazzed up with pepperoni, sausage and olives. Because it can be assembled ahead of time and baked right before serving, it's my handy go-to when I need something on the fly. -Marlene Mohr, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup whole milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni. , In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 334 calories, Fat 19g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 1041mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

PEPPERONI PASTA BAKE



Pepperoni Pasta Bake image

This "Pepperoni Pasta Bake" is simple, inexpensive, and always a crowd-pleaser!

Provided by Ali

Time 40m

Number Of Ingredients 11

1 lb. dry pasta of your choice
1 Tbsp. olive oil
half a white onion, finely diced
1/2 tsp. dried oregano
4 cloves garlic, minced
2 cups marinara sauce
1 (15 oz.) can diced tomatoes, drained
2 cups shredded Mozzarella cheese, divided
1/2 cup Parmesan cheese
about 30 pepperonis, sliced into halves
optional toppings: chopped fresh basil or Italian parsley, shaved Parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cook pasta in generously-salted water until al dente according to package instructions.
  • While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
  • Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
  • Transfer the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
  • Serve immediately.

PIZZA PASTA CASSEROLE



Pizza Pasta Casserole image

Kids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. -Nancy Scarlett, Graham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 casseroles (10 servings each).

Number Of Ingredients 6

2 pounds ground beef
1 large onion, chopped
3-1/2 cups spaghetti sauce
1 package (16 ounces) spiral or cavatappi pasta, cooked and drained
4 cups shredded part-skim mozzarella cheese
8 ounces sliced pepperoni

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. , Transfer to 2 greased 13x9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. , Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.,

Nutrition Facts : Calories 301 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 545mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

PEPPERONI CASSEROLE



Pepperoni Casserole image

Pizza taste without the takeout? Believe it! With great pepperoni flavor, this recipe will give the whole family an easy alternative on pizza night. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups uncooked elbow macaroni
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon Italian seasoning
1-1/2 cups pizza sauce
2 cups shredded part-skim mozzarella cheese
30 slices pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Preheat oven to 375°. Cook macaroni according to package directions; drain. Stir in eggs, Parmesan cheese, sour cream and Italian seasoning. Transfer to a greased 11x7-in. baking dish. Bake 10 minutes. , Spread with pizza sauce. Sprinkle with mozzarella cheese; top with pepperoni and olives. Bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 316 calories, Fat 18g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 808mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

PEPPERONI PASTA



Pepperoni Pasta image

I found this recipe in a cookbook from my mother's sorority. For a fun look, substitute half of the rotini with wagon wheel pasta.-Carol Buckman, Colony, Kansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
3-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
8 ounces uncooked spiral pasta, wagon wheel pasta or pastas of your choice
1 cup shredded part-skim mozzarella cheese
1 cup shredded provolone cheese
Grated Parmesan cheese

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.

Nutrition Facts : Calories 372 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 992mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

PEPPERONI MACARONI



Pepperoni Macaroni image

Make and share this Pepperoni Macaroni recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Weeknight

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 1/2 cups uncooked elbow macaroni
1 lb bulk Italian sausage
1 large onion, chopped
1 cup pizza sauce (or to taste)
1 (8 ounce) can tomato sauce
1/3 cup milk
1 (3 1/2 ounce) package sliced pepperoni, halved
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 cup shredded mozzarella cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a 9x13 baking dish.
  • Cook macaroni until soft-firm.
  • Meanwhile, cook sausage and onion until meat is no longer pink; drain.
  • Drain macaroni.
  • In a large bowl, combine pizza sauce, tomato sauce and milk.
  • Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
  • Transfer to a greased baking dish.
  • Cover, and bake for 30 minutes.
  • Uncover; sprinkle with cheese, bake 10-15 minutes longer, or until bubbly and cheese is melted.

PIZZA MACARONI & CHEESE



Pizza Macaroni & Cheese image

My grandma made this for us once when she came to visit and I never forgot just how good it was. Since my kids love anything with pepperoni and cheese, I thought they'd enjoy it just as much as I did. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 8

2 packages (14 ounces each) deluxe macaroni and cheese dinner mix
1/2 cup sour cream
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 can (15 ounces) pizza sauce
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 cups shredded Italian cheese blend
2 ounces sliced pepperoni

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente. Drain; return to pan. Stir in contents of cheese packets and sour cream. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine tomatoes and pizza sauce; drop by spoonfuls over macaroni. Top with peppers, cheese and pepperoni. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 340 calories, Fat 14g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 927mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

CREAMY SPINACH AND PEPPERONI BAKED PASTA



Creamy Spinach and Pepperoni Baked Pasta image

Fresh ricotta, asiago and pecorino lend a creamy touch to this baked rigatoni with sauteed pepperoni and homemade tomato sauce.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 cup fresh ricotta
1 cup thinly sliced pepperoni
1 pound dried rigatoni
10 ounces frozen chopped spinach, thawed and squeezed dry
3 cups shredded Asiago
1 cup grated pecorino

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

MEATY MACARONI BAKE



Meaty Macaroni Bake image

We go to lots of rodeos. This is an ideal casserole to make in the morning and pop into the oven when we get home.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, lightly beaten
1/4 cup canola oil
1 package (7 ounces) elbow macaroni, cooked and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup soft bread crumbs
Additional mozzarella cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 441 calories, Fat 21g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 810mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

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