Pepperoni Pizza Rigatoni

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If pepperoni pizza and a pan of lasagna had a baby, it would be this Pepperoni Pizza Rigatoni.

Pepperoni Pizza Rigatoni from Cosmopolitan Cornbread

Pepperoni Pizza Rigatoni from Cosmopolitan Cornbread

Ever since I was a kid, pepperoni pizza has been one of my favorite things to eat, and continues to be one of my favorite variations of pizza. This dish takes the flavor of a pepperoni pizza and marries it with a nice dish of baked pasta.

To begin, preheat your oven to 400 degrees. Cook a one pound package of rigatoni to just al dente according to package directions.

Meanwhile, melt 1/4 cup of unsalted butter in a sauce pan. Add in 1/4 cup all-purpose flour and whisk together. Let it cook for one minute.

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Add in 3 cups of milk. Stirring continually, bring this to a gentle boil. The sauce will thicken nicely. Turn off the heat. Give the sauce a stir every couple minutes so that it doesn’t form a skin on top.

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Grate 5 ounces of mozzarella cheese.

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Put about 1/3 of the mozzarella into the sauce, along with 1/2 cup of grated Parmesan cheese. Stir until the cheese is melted in.

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Add in 1 teaspoon or oregano and a half teaspoon each of marjoram and black pepper and a quarter teaspoon of salt.

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Pour in a 24 ounce jar of your favorite marinara sauce. Stir together.

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Put half of your cooked & drained pasta into an oiled baking dish (9 x 13 or similar).

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Top with half of the sauce.

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Top with a layer of pepperoni, about a third of a cup. Repeat with the remaining pasta and sauce.

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Layer the remaining mozzarella on top and another layer of pepperoni. Bake uncovered for 30-35 minutes or until golden and bubbly.

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Allow the dish to rest for 5-10 minutes before serving.

Pepperoni Pizza Rigatoni from Cosmopolitan Cornbread

Enjoy!
Pepperoni Pizza Rigatoni from Cosmopolitan Cornbread
Pepperoni Pizza Rigatoni from Cosmopolitan Cornbread

Yield: 6-8 servings

Pepperoni Pizza Rigatoni

Pepperoni Pizza Rigatoni from Cosmopolitan Cornbread

If pepperoni pizza and a pan of lasagna had a baby, it would be this Pepperoni Pizza Rigatoni.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 lb rigatoni, cooked just al dente according to package directions
  • 1/4 c unsalted butter
  • 1/4 c all-purpose flour
  • 3 c milk
  • 5 oz. mozzarella cheese
  • 1/2 c Parmesan cheese
  • 1 tsp oregano
  • 1/2 tsp marjoram
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 jar (24 oz) marinara sauce
  • 2/3 c sliced pepperoni, divided

Instructions

  1. To begin, preheat your oven to 400 degrees.
  2. Cook a one pound package of rigatoni to just al dente according to package directions.
  3. Meanwhile, melt the butter in a sauce pan. Add in the all-purpose flour and whisk together. Let it cook for one minute.
  4. Add in the milk. Stirring continually, bring this to a gentle boil. The sauce will thicken nicely. Turn off the heat. Give the sauce a stir every couple minutes so that it doesn’t form a skin on top.
  5. Grate the mozzarella cheese.
  6. Put about 1/3 of the mozzarella into the sauce, along with the Parmesan cheese. Stir until the cheese is melted in.
  7. Add in the oregano, marjoram, black pepper, salt and marinara sauce. Stir together.
  8. Put half of your cooked & drained pasta into an oiled baking dish (9 x 13 or similar).
  9. Top with half of the sauce.
  10. Top with a layer of pepperoni, about a third of a cup. Repeat with the remaining pasta and sauce.
  11. Layer the remaining mozzarella on top and another layer of pepperoni. Bake uncovered for 30-35 minutes or until golden and bubbly.
  12. Allow the dish to rest for 5-10 minutes before serving.
    Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 346Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 590mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 15g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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