Cheesy Pepperoni Pasta Bake (Print Version)
# Ingredients:
→ Pasta
01 -
450 g penne pasta, dry
→ Cured Meats
02 -
170 g pepperoni, sliced
→ Meat and Protein
03 -
450 g ground beef or your favorite Italian sausage
→ Dairy
04 -
340 g mozzarella, shredded
05 -
30 g Parmesan, grated
→ Sauces and Seasonings
06 -
800 g crushed tomatoes
07 -
1 tablespoon Italian seasoning
08 -
1 teaspoon garlic salt
# Instructions:
01 -
Grab a 23x33 cm baking dish and crank your oven up to 175°C.
02 -
Cook your beef or sausage in a big skillet until it's brown all over, then pour off any grease.
03 -
Toss in the crushed tomatoes, the Italian herbs, and the garlic salt with your cooked meat. Stir it all together and heat until it's nice and warm.
04 -
Bring a big pot of salted water to boil, cook the penne till tender yet slightly firm, then drain it.
05 -
In your baking dish, toss in half the cooked pasta, spread on half the meat-tomato sauce, cover with half the mozzarella, and layer on some pepperoni.
06 -
Do it all again with the rest of the pasta, sauce, mozzarella, and pepperoni. Sprinkle the Parmesan on top so it covers everything.
07 -
Loosely put foil over the dish and bake for 30 minutes.
08 -
Ditch the foil and let it bake for another 15 minutes so the cheese bubbles and browns up. Let it cool off for 5 minutes before you help yourself.
# Notes:
01 -
Want to freeze it? Put everything together but don’t bake. Pop it in the freezer. Thaw in the fridge the night before, then cook as usual for a super simple dinner.