Pepperoni Pasta Bake at home
- Yield 4
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Pepperoni Pasta Bake at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 lb. dry pasta of your choice
- 1 Tbsp. olive oil
- half a white onion, finely diced
- 1/2 tsp. dried oregano
- 4 cloves garlic, minced
- 2 cups marinara sauce
- 1 (15 oz.) can diced tomatoes, drained
- 2 cups shredded Mozzarella cheese, divided
- 1/2 cup Parmesan cheese
- about 30 pepperonis, sliced into halves
- optional toppings: chopped fresh basil or Italian parsley, shaved Parmesan cheese
Method
Warm oven to 375 degrees.
Leave pasta in generously-salted water until al dente according to package instructions.
While pasta is cooking, heat olive oil in a skillet over medium-a hot burner. Tip in the onion and saute for 5 minutes, until it is cooked and translucent. Tip in the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Lift from heat.
Once the pasta is finished cooking, pour off the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Stir until well-blended.
Move the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Roast uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
Plate while it is hot.
