Best Pepperoni Spaghetti Cakes Recipes

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

Ingredients

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 PASTA BAKE

Pepperoni Pasta Bake image

Another great pasta recipe that I'm sure everyone will enjoy, it's another of those quick and easy recipes, that we need once in a while for busy nights!!

Provided by Chef mariajane

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups uncooked wagon wheel macaroni or 3 cups spiral pasta
1 (4 ounce) can mushrooms, stems and pieces, undrained
1 (3 1/2 ounce) package sliced pepperoni, quartered
3/4 cup green pepper, chopped
1 medium onion, chopped
1 (14 ounce) jar spaghetti sauce
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded

Steps:

Cook pasta according to package directions; drain and place in a large bowl. Add the mushroom, pepperoni, green pepper and onion. Stir in the spaghetti sauce, tomato sauce, tomato paste, and cheddar cheese; mix well.
Transfer to a greased 3-quart baking dish. Cover and bake at 350F for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 513.6, Fat 19.8, SaturatedFat 9.5, Cholesterol 53.8, Sodium 1368, Carbohydrate 61.8, Fiber 5.2, Sugar 15.4, Protein 23.4

PEPPERONI SPAGHETTI CAKES

Pepperoni Spaghetti Cakes image

Categories Pasta Sauté Quick & Easy Parmesan Sausage Bell Pepper Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

1/4 pound spaghetti
1/3 cup finely chopped sliced pepperoni
1/3 cup finely chopped red bell pepper
1/4 cup freshly grated Parmesan
1/2 cup thinly sliced scallion greens plus two 3-inch pieces of scallion green for garnish
2 garlic cloves, minced
1 large egg, beaten lightly
1 teaspoon vegetable oil
sour cream as an accompaniment

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.