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 13x9 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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