PEPPERONI PASTA
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
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 SPAGHETTI
Make and share this Pepperoni Spaghetti recipe from Food.com.
Provided by chef debo
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 324.2, Fat 7.7, SaturatedFat 4.2, Cholesterol 22.1, Sodium 284.1, Carbohydrate 47.3, Fiber 2.8, Sugar 3.2, Protein 15.9
PEPPERONI SPAGHETTI CAKES
Categories Pasta Sauté Quick & Easy Parmesan Sausage Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
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