Pepperoni Pasta Bake
Ingredients
The pasta
-
1
lb
dry pasta of your choice
-
1
Tbsp
olive oil
-
½
unit
white onion, finely diced
-
½
tsp
dried oregano
-
4
cloves
garlic, minced
-
2
cups
marinara sauce
-
1
15 oz can
diced tomatoes, drained
-
2
cups
shredded Mozzarella cheese, divided
-
½
cup
Parmesan cheese
-
30
slices
pepperonis, sliced into halves
Optional toppings
-
to taste
unit
chopped fresh basil or Italian parsley
-
to taste
unit
shaved Parmesan cheese
Instructions
- 1. Preheat the oven to 375°F.
- 2. Cook the pasta in salted water until al dente according to package instructions.
- 3. In a skillet, heat olive oil over medium-high heat, add onion and sauté until translucent, then add garlic and oregano, cooking for an additional minute.
- 4. Drain the pasta and return it to the pot, mixing in the garlic/onion mixture, marinara sauce, diced tomatoes, Mozzarella (reserve some for topping), Parmesan, and pepperonis.
- 5. Transfer the mixture to a greased baking dish and top with remaining Mozzarella.
- 6. Bake uncovered for 20-25 minutes until the cheese is melted and browned.
- 7. Serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
15g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
40mg
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