Wednesday, December 13, 2017

Pepperoni Pasta Bake

This dish reminds me a lot of Pizza Spaghetti, so no surprise that it was a big hit with KK! I added a red and green pepper to the dish to sneak some veggies into our meal (and also to use them before they went bad), and it was certainly a positive addition.  I had leftover pasta mixture after filling my 2.5-qt. corningware dish, so I filled a smaller 15-oz. baking dish with the remaining pasta.  I cooked both at the same time, and it did not affect the cook time.  We paired this pasta bake with a 2010 Casa Emma Chianti Classico which is one of the vineyards we visited in Tuscany last fall.  We were thrilled to find a wine shop near Kevin’s parent’s house where Casa Emma wine is sold! As usual, KK and I both topped our servings with a generous amount of crushed red pepper flakes!

Pepperoni Pasta Bake
Adapted from Gimme Some Oven
Time: 55 minutes
Serves: 4

1 lb. gemelli
1 Tbsp. olive oil
1 small onion, diced
1 red pepper, diced
1 green pepper, diced
½ tsp dried oregano
4 cloves garlic, minced
24-oz. jar marinara sauce
15-oz. can diced tomatoes, drained
2 cups shredded Mozzarella cheese, divided
½ cup Parmesan cheese
30 slides of pepperoni, sliced in half

1. Preheat oven to 350 degrees, and cook pasta al dente according to package instructions.

2. While pasta is cooking, heat olive oil in a large nonstick skillet over medium-high heat.  Sauté onions for 2-3 minutes. Add diced peppers and cook an additional 5 minutes; onion should be translucent, and peppers should be soft.  Add garlic and oregano to the skillet and cook for 1 additional minute.  Once garlic is fragrant, remove skillet from heat.

3. Stir onion mixture marinara sauce, diced tomatoes, 1 ½ cups mozzarella, Parmesan cheese, and pepperoni into the pasta.  Mix well.

4. Transfer pasta mixture into a greased baking dish.  Sprinkle with remaining mozzarella cheese, cover with aluminum foil, and bake for 40 minutes.  Remove foil and bake an additional 10-15 minutes, until cheese is bubbly and golden brown.  Serve immediately.

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