Description
This Cheesy Pepperoni Pasta Bake is a comforting and flavorful dish combining al dente rotini pasta with seasoned ground beef, pepperoni slices, and a blend of mozzarella and cheddar cheeses baked in a rich marinara sauce. Perfect for a hearty family dinner, the dish is baked until golden and bubbly, offering a delightful mix of textures and cheesy goodness.
Ingredients
Scale
Pasta and Meat
- 8 ounces rotini pasta, cooked al dente
- 1 pound ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Cheese and Sauce
- 1 cup (138 g) pepperoni slices
- 2 cups (226 g) mozzarella cheese, shredded
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook ground beef: In a large skillet over medium-high heat, add the ground beef. Season it with kosher salt and pepper. Cook the beef, stirring occasionally, until it is no longer pink, about 8-10 minutes. Remove from heat and drain any excess grease to keep the dish from being greasy.
- Combine ingredients: Return the skillet to the stove and add the cooked rotini pasta, pepperoni slices, 1 cup of shredded mozzarella cheese, shredded cheddar cheese, marinara sauce, and Italian seasoning. Mix well to evenly distribute all ingredients.
- Bake: Transfer the combined mixture to the prepared baking dish. Sprinkle the remaining 1 cup of mozzarella cheese evenly on top. Bake in the preheated oven for 25-30 minutes, or until the cheese on top is hot, melted, and bubbly. Once done, let the dish rest for a few minutes before serving to allow the pasta bake to set.
- Serve: Garnish with fresh parsley if desired, then serve warm for a delicious, cheesy, and satisfying meal.
Notes
- Cooking the ground beef thoroughly and draining grease is important to avoid excess fat in the pasta bake.
- For a spicier kick, substitute pepperoni with spicy varieties or add red pepper flakes to the sauce.
- Using freshly shredded cheese instead of pre-shredded varieties will give a better melt and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lower-fat version, use lean ground beef or substitute with ground turkey and reduced-fat cheese.
