Pepperoni Pizza Pasta with Peppers and Mushrooms
Pepperoni Pizza Pasta with Peppers and Mushrooms is a delicious and easy dinner. I begin this meal by making a fresh homemade marinara sauce. Then, I mix the sauce with farfalle pasta, pepperoni, and Parmesan cheese. Finally, I add lots of mozzarella cheese and more pepperoni. All together, these components create a fantastic family meal. And, perhaps best of all, this whole dish takes less than an hour from start to finish.
The Equipment I Used
- A Dutch Oven- I like to make my marinara sauce in my Dutch oven, but you can use any four or five quart pot.
- A Casserole Dish- Bake this in a casserole dish about 13×9 inches. I like to use my ceramic LeCreuset oval baker.
The Ingredients Needed for Pepperoni Pizza Pasta with Peppers and Mushrooms
- Bell Peppers- You can use red or green peppers, or a mixture of both.
- Garlic- I like to buy the prepeeled garlic cloves and keep them in the freezer.
- Pomi Strained Tomatoes- These come in a box, and I like them because they have no added sugar, salt, or citric acid. But, you can use any tomato puree that you like.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Farfalle Pasta- Feel free to use any pasta shape that you like. Rotini would be a really good choice.
- Fresh Herbs- The basil, oregano, and parsley add lots of great fresh flavor.
- Mozzarella Cheese- I like Polly-o Whole Milk Mozzarella Cheese.
- Pepperoni- Buy the best quality pepperoni you can find. I use a stick pepperoni, that my market sliced in their deli.
How I Made my Pepperoni Pasta
- First, I make the marinara sauce. It’s important to watch the vegetables to make sure they don’t burn.
- Next, I boil my pasta. It’s important to not overcook your pasta.
- Finally, I mix together the noodles, sauce, Parmesan and pepperoni. And, then I top that with mozzarella cheese and more pepperoni.
If you love pepperoni pizza, you must try this quick and easy Pepperoni Pizza Pasta with Peppers and Mushrooms.
Pepperoni Pizza Pasta with Peppers and Mushrooms
Bowtie pasta in a homemade marinara sauce filled with peppers and mushrooms, mixed with pepperoni and Parmesan, and topped with mozzarella and more pepperoni.
Ingredients
- ½ cup each chopped onion, bell pepper, and mushrooms
- 2 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- 26 ounces Pomi strained tomatoes or any tomato puree
- ¼ tsp. each kosher salt and red pepper flakes
- ½ cup chicken stock
- 1 tsp. sugar
- 1 pound bowtie pasta
- 2 tbsp. each fresh basil, parsley, and oregano
- 1 cup grated Parmesan cheese
- 2 cups small pepperoni slices
- 4 ounces whole milk mozzarella, shredded
Instructions
- Begin by making the marinara sauce: In a Dutch oven, over medium heat, add the oil, peppers, onions, mushrooms, and garlic. Cook for about five minutes, or until the onions soften slightly.
- Add the strained tomatoes, chicken stock, sugar, salt, and red pepper flakes. Simmer uncovered for thirty minutes. Then, stir in the fresh herbs.
- Meanwhile, in a large pot of salted boiling water, cook the noodles, according to the directions on the box for al dente pasta. Drain the noodles and add them to the marinara sauce, along with the Parmesan cheese and a cup of the pepperoni. Place this in a large 13×9 casserole. Top the pasta with the mozzarella cheese and the rest of the pepperoni. Bake for about ten minutes, or until the cheese is melted. Garnish with additional basil leaves and red pepper flakes.
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