PEPPERONI, MACARONI AND CHEESE "LASAGNA STYLE"
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
- In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
- Preheat the oven to 375 degrees F.
- In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
- Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
- Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
BISON PEPPERONI MACARONI
Chopped bison sausage with pepperoni seasoning is blended into this extra cheesy macaroni and cheese dish.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
- Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
- Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.
Nutrition Facts : Calories 321 calories, Carbohydrate 25.8 g, Cholesterol 49.1 mg, Fat 16.4 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 9.3 g, Sodium 720.7 mg, Sugar 4.3 g
PEPPERONI MACARONI
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
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.
BAKED MACARONI WITH PEPPERONI
This dish is good by itself with a salad and cornbread or as a side dish.
Provided by April
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- In a 9x13 inch baking dish combine cooked macaroni, tomato sauce, tomato paste, cheeses, pepperoni, salt, pepper, onion powder and garlic powder.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.3 calories, Carbohydrate 42.1 g, Cholesterol 66.1 mg, Fat 22.8 g, Fiber 4.3 g, Protein 23.8 g, SaturatedFat 13.1 g, Sodium 1085.9 mg, Sugar 8.2 g
PEPPERONI PASTA WITH LEMON AND GARLIC
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
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
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
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 MACARONI
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
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.
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