If you are a fan of cherry tomatoes, you’ll like this pasta salad, because it has alot of them! Some of my friends share cherry tomatoes from their gardens, so I had quite a few. I wanted to use some in a recipe and I thought a pasta salad sounded good. I also Continue reading
This is a great casserole for people who are pizza-lovers! I thought I’d try a Pizza Spaghetti Casserole recipe I found at MyRecipes, but instead of using pork sausage in it, I used extra pepperoni and cheese so it would taste more like a pepperoni cheese pizza, which is my favorite kind! You can use turkey pepperoni in this if you like. I used a little more sauce, too, and I thought it was pretty tasty! It’s great for lunch, dinner or anytime you’re craving pizza or comfort food! 🙂
PEPPERONI PIZZA PASTA CASSEROLE by NancyC, adapted from MyRecipes
Makes a 9 x 13″ pan
- 1 (12-ounce) package uncooked pasta (you can use spaghetti or your favorite pasta noodles)
- 1/2 teaspoon salt
- 1 (24-ounce) jar pasta sauce, plus another 1/2 jar (12-ounces) of sauce (a total of 36 ounces)
- 1/4 cup grated Parmesan cheese
- 1 (8-ounce) package shredded Mozzarella cheese
- 1 (4 or 5-ounce) package pepperoni slices
- 1 (8-ounce) package shredded Italian cheese blend
Preheat oven to 350˚F. Lightly grease a 9 x 13″ baking pan or dish.
Cook pasta with 1/2 teaspoon salt according to package directions. Drain pasta well and put in a large bowl. Add in the 24-ounce jar of pasta sauce (save the other half jar of sauce for later) and grated Parmesan cheese, and toss ingredients together until all the pasta is coated with sauce and Parmesan cheese. Spread pasta/sauce mixture evenly into your baking pan or dish.
Sprinkle the shredded Mozzarella cheese evenly over the pasta mixture, then spread half of the pepperoni slices over the cheese. Drizzle the half jar of sauce (12 ounces, or 1 1/2 cups) evenly over the pepperoni, then top with the shredded Italian cheese blend. Arrange remaining pepperoni slices evenly over cheese. Place a sheet of aluminum foil lightly over the pan.
Bake at 350˚F for 30 minutes; remove foil, then bake another 10 minutes or until cheese is melted and just beginning to brown.
NOTE: Feel free to add a sprinkling of one or more other toppings—onion, bell pepper, sliced olives, sliced mushrooms, or even chopped basil or spinach!
This casserole is great to make any time of the year! It’s one of my favorites! What’s your favorite casserole dish?
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