Sunday, March 2, 2014

Pepperoni Stuffed Pasta Bake

What does one do when one has the makings for lasagna but not the noodles?  One picks another pasta!

Remember those carnivores I told you about before?  Their idea of a perfect lasagna has lots of pepperoni and meat sauce.  Lots.  Oh, and LOTS of cheese - the more the merrier!

Pepperoni Stuffed Pasta Bake


  • 1 lb hamburger
  • 1 small onion, chopped
  • 1 clove garlic, diced
  • 1/2 cup chopped sweet peppers
  • 1 28 oz can/jar spaghetti sauce
  • 1 28 oz can pureed tomatoes
  • 1 tablespoon Italian Seasonings
  • salt & pepper to taste
  • 8 oz pasta (I used Orecchiette - a cute little dried pasta I found at Trader Joe's)
  • 2 cups shredded cheese
  • 8 oz fresh mozzarella
  • 16 oz container of ricotta 
  • 2 eggs
  • 1 additional tbsp Italian Seasonings
  • thinly sliced pepperoni
  1. Boil pasta in a large pot of water till al detente.  Drain and set aside.
  2. Brown hamburger, drain off fat and add onion, garlic and peppers. Cook for 5 minutes.
  3. Add the spaghetti sauce and the pureed tomatoes to the pot.  Cook on a low to medium heat for 15 minutes.
  4. Prepare the ricotta by mixing the container with 2 eggs and Italian Seasonings.  Stir till smooth and light.
  5. Slice the mozzerella.
  6. Begin the layering by pouring just enough sauce to coat the bottom of a 9" x 13" baking dish.  Pour half the pasta in and spread around.  Add the ricotta mixture and smooth as best you can.  Place pepperoni across the surface.  Spoon on 1 1/2 cups of sauce.  
  7. Add the rest of the pasta and place slices of mozzarella on top.  Place on additional pepperoni. Spoon on more sauce. 
  8. Sprinkle with shredded cheese and finish up with a layer of pepperoni.
  9. Bake 45 minutes (or until cooked through) in a 350 oven.
  10. Let sit for at least 10 minutes before serving - it helps it to set.

Give it a try!
Have fun in the kitchen,