American · Dinner
Pepperoni Pizza Pasta Bake
Elbow macaroni baked with browned sweet Italian pork sausage, sliced pepperoni, marinara, and melted mozzarella. The pasta soaks up a garlic-oregano tomato sauce before a bubbling cheese crust forms in the oven. Pepperoni edges crisp on top for a pizza-style finish, served hot with fresh basil.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
950Calories
45.4gProtein
63.1gFat
49.6gCarbs
10.8gSugar
3.9gFiber
2258mgSodium
150mgChol
23.2gSat Fat
520mgPotassium
380mgCalcium
2.8mgIron
1.1mcgVitamin B12
8.2mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Heat the oven to 400F (200C), boil salted water, and finely chop the onion, mince the garlic, slice pepperoni, and tear basil.
2
Boil
Cook the elbow macaroni in the boiling water over high heat for 7 minutes until just shy of al dente with a firm bite, then drain.
3
Brown
Heat olive oil in an ovenproof skillet over medium-high heat, cook onion and sausage for 7 minutes with oregano, garlic, and pepper flakes until no pink remains.
4
Bake
Fold in marinara, macaroni, parmesan, and half the pepperoni, top with mozzarella and remaining pepperoni, then bake at 400F for 15 minutes until bubbling and crisped.
5
Rest
Let rest for 5 minutes so the sauce sets.
6
Plate
Spoon onto a plate and scatter the torn basil over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g sweet Italian sausage
- 2 oz56g pepperoni
- 5.2 oz150g elbow macaroni
- 11 oz150g, about half a 14 oz jar marinara sauce
- 4.2 oz120g shredded mozzarella
- 4 tbsp60g grated parmesan
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp red pepper flakes
- 44 fresh basil leaves
