Baked Pizza Pasta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients:
1 pound ground beef (or Italian sausage)
½ onion, diced
1 clove garlic, minced
1 teaspoon Italian Seasoning
14-ounce jar pizza sauce
¾ cup water
3 cups rotini pasta, measure before cooking
2 cups mozzarella cheese, divided use
36 slices of pepperoni, divided use
Directions:
Cook 3 cups of pasta according to package directions. Drain well.
Brown and crumble ground beef with onion, garlic, and Italian seasoning. Drain excess grease from ground beef.
Start preheating the oven to 350°F degrees
In a large bowl, mix together pizza sauce and water.
Add to the bowl, cooked pasta, 1 1/2 cups mozzarella cheese, cooked ground beef, and 20 slices of pepperoni (that have been sliced in half). Stir well.
Spray a 9x9-inch (or 11x7-inch) baking dish with nonstick cooking spray. Pour in pasta mixture.
Sprinkle with the remaining 1/2 cup of mozzarella cheese. Place remaining pepperoni slices on top.
Cover with aluminum foil. Bake at 350°F for 20 minutes.
Remove aluminum foil and bake for another 5-10 minutes (until cheese is fully melted).
Notes:
I like to spray the inside of the aluminum foil with nonstick spray so the cheese doesn’t stick to it while baking, or use nonstick aluminum foil.
You can substitute the jar of pizza sauce & water for one jar of spaghetti sauce. If you like it more saucy, use two jars of pizza sauce.
Have fun with this dish and add more of your favorite pizza toppings like mushrooms & green peppers
Can this be frozen?
Yes, prepare the pasta (just don’t bake). Cover really well to protect against freezer burn. Then continue with the baking instructions when you’re ready to eat. Note: You will have to add extra cooking time since you will be cooking from frozen.
How do I store leftovers?
Any leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Facts:
Calories: 497kcal | Carbohydrates: 28g | Protein: 28g | Fat: 29g | Sodium: 846mg | Fiber: 2g | Sugar: 4g
Recipe courtesy of The Country Cook.net
