Best Pepperoni Pasta Casserole Recipes

PEPPERONI, PASTA, AND VEGETABLE CASSEROLE

Pepperoni, Pasta, and Vegetable Casserole image

Provided by Food Network Kitchen

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter (1/2 stick)
1/3 cup all-purpose flour
3 cups milk
1/4 cup cream cheese
1 teaspoon Worcestershire sauce
1 pinch ground nutmeg
Freshly ground black pepper
2 cups grated Monterey Jack (about 7 ounces)
1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked
1 (10-ounce) bag frozen peas
8 ounces pepperoni, diced

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.

PEPPERONI PASTA CASSEROLE

Pepperoni Pasta Casserole image

This is a simple, easy to make recipe with things I usually have on hand. I made this for my boyfriend and our room mate one day and they loved it, and I hope you and your family does as well

Provided by Miss Tinkerbell

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces pasta, your choice cooked and drained
32 ounces pasta sauce
20 slices pepperoni (add more or less depending on your preference)
1 lb cottage cheese (substitute with ricotta if you prefer)
8 ounces sliced mushrooms
1 cup of shredded cheese
green pepper (optional)
onion (optional)

Steps:

Mix ingredients in a mixing bowl.
Transfer to a casserole dish.
Top with a few slices of pepperoni, shredded cheese, and parmesan cheese (optional).
Bake on 350 for 30 minutes.

Nutrition Facts : Calories 913.5, Fat 25, SaturatedFat 9.9, Cholesterol 53.1, Sodium 1916, Carbohydrate 128.5, Fiber 10.9, Sugar 29.9, Protein 41.7

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